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225 g Raspberries; (8oz)
150 ml Amontillado or other dry sherry; or dry white wine ( 1/4 pint)
2 tb Brandy
Grated rind of 1 orange
Grated rind of 1/2 lemon
75 g Sugar; (3oz)
450 ml Double cream; ( 3/4 pint)
Keep 1-3 raspberries per serving to one side. Crush the remainder slightly
and then put them in a bowl with all the other ingredients, except the
cream. (If you have no Amontillado, and use dry sherry or dry white wine
instead, you might like to add a little extra sugar. ) Leave to marinate for
at least 4 hours in a warm place, or overnight in a refrigerator.
Force the mixture through a sieve. Pour in the cream and then whip to soft
peaks. Put the reserved fruit in the bottom of your serving glasses and top
with the syllabub. Chill well before serving, perhaps with unfilled brandy
snaps. This style of syllabub may not separate but do not worry if it does.
In keeping with British traditions, this wondrous mixture is perfect for
mixing with crushed meringues, with or without more raspberries; for making
cake-structured puddings, such as a raspberry flavoured Boodle''s; or for
topping a trifle. Imagine making a trifle with squares of madeira cake,
raspberry jam, fresh raspberries and a raspberry syllabub.