This Nigella Calvados Syllabub is a creamy and light dessert that’s a perfect blend of cider, Calvados, and a touch of cinnamon. It’s simple to make and has a unique texture that sits between whipped cream and mousse. Serve it with a cinnamon stick for a fancy touch or enjoy it as is.
Ingredients Needed:
- 8 tablespoons dry cider
- 2 tablespoons calvados
- ¼ teaspoon ground cinnamon
- 4 tablespoons caster sugar
- juice of 1 lemon
- 300 millilitres double cream
- 4 cinnamon sticks
How To Make Calvados Syllabub?
- Whip the cream: Use a mixer to whip the double cream until soft peaks form. You can use a hand-held electric mixer if you don’t have a freestanding one.
- Mix the liquids: In a separate bowl, combine the cider, Calvados, ground cinnamon, lemon juice, and caster sugar, stirring until the sugar dissolves.
- Combine and whisk: Gradually add the liquid mixture to the whipped cream, whisking gently until it becomes light, airy, and able to hold soft peaks. Avoid over-whisking to prevent the cream from becoming too thick or curdling.
- Spoon and garnish: Divide the syllabub into serving glasses and place a cinnamon stick into each glass. Alternatively, dust with a light sprinkle of ground cinnamon for a simpler garnish.
Recipe Tips:
- Chill the Cream: Always use very cold double cream to make it whip faster and achieve the perfect soft peaks. Warm cream won’t whip properly.
- Mix the Liquids Thoroughly: Ensure the cider, Calvados, cinnamon, lemon juice, and sugar are well combined before adding to the cream to avoid uneven flavors.
- Add Liquids Slowly: Gradually whisk the liquid mixture into the whipped cream. Adding it all at once can deflate the cream and ruin the texture.
- Don’t Over-Whip: Stop whisking as soon as the cream forms soft peaks. Over-whipping can cause the cream to become grainy or curdled.
- Serve Immediately: Syllabub is best served fresh for the perfect texture. If left too long, it may lose its light and airy consistency.
How To Store Leftovers?
- Refrigerate: This dessert should be served fresh and is not ideal for storing. However, if necessary, cover the glasses tightly with cling film and refrigerate for up to 24 hours.
Nutrition Facts:
- Calories: 220 kcal
- Total Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 55mg
- Sodium: 20mg
- Potassium: 60mg
- Total Carbohydrate: 15g
- Dietary Fiber: 0g
- Sugars: 14g
- Protein: 2g
Try More Nigella Lawson Recipes:
Nigella Calvados Syllabub
Description
This Nigella Calvados Syllabub is a creamy and light dessert that’s a perfect blend of cider, Calvados, and a touch of cinnamon. It’s simple to make and has a unique texture that sits between whipped cream and mousse. Serve it with a cinnamon stick for a fancy touch or enjoy it as is.
Ingredients
Instructions
- Whip the cream: Use a mixer to whip the double cream until soft peaks form. You can use a hand-held electric mixer if you don’t have a freestanding one.
- Mix the liquids: In a separate bowl, combine the cider, Calvados, ground cinnamon, lemon juice, and caster sugar, stirring until the sugar dissolves.
- Combine and whisk: Gradually add the liquid mixture to the whipped cream, whisking gently until it becomes light, airy, and able to hold soft peaks. Avoid over-whisking to prevent the cream from becoming too thick or curdling.
- Spoon and garnish: Divide the syllabub into serving glasses and place a cinnamon stick into each glass. Alternatively, dust with a light sprinkle of ground cinnamon for a simpler garnish.
Notes
- Chill the Cream: Always use very cold double cream to make it whip faster and achieve the perfect soft peaks. Warm cream won’t whip properly.
- Mix the Liquids Thoroughly: Ensure the cider, Calvados, cinnamon, lemon juice, and sugar are well combined before adding to the cream to avoid uneven flavors.
- Add Liquids Slowly: Gradually whisk the liquid mixture into the whipped cream. Adding it all at once can deflate the cream and ruin the texture.
- Don’t Over-Whip: Stop whisking as soon as the cream forms soft peaks. Over-whipping can cause the cream to become grainy or curdled.
- Serve Immediately: Syllabub is best served fresh for the perfect texture. If left too long, it may lose its light and airy consistency.
Nigella Calvados Syllabub