Lemon, Honey And Rosemary Syllabub

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Lemon, Honey And Rosemary Syllabub Ingredients

150 ml Sweet white wine; (4fl oz)	2 Egg whites
2 tb Brandy	Freshly grated nutmeg
1 Sprig rosemary	1 Yellow rose; not sprayed
Juice and grated zest of two	; pesticides
30 g Icing sugar; (1oz)	1 Egg white
1 tb Runny honey	110 g Caster sugar; (4oz)
290 ml Double cream; (10fl oz)

Instructions for Lemon, Honey And Rosemary Syllabub

Put the wine, brandy, rosemary into a bowl. Add the juice and zest of the lemons and leave to seep overnight. Peel the rose petals gently off the rose. Break the egg whites up with a fork. Put the caster sugar into a saucer. Now dip the petals in the egg white, shake off any excess. In turn, dip into the caster sugar and then shake any excess off that. Leave to harden overnight in a cool, dry place on some greaseproof. The next day, remove the rosemary from the bowl. Add the sugar and the honey and let it dissolve. Pour in the cream slowly whisking all the time. Let it reach the point of soft peaks. Do not over whip as you want the consistency of custard. In a seperate bowl, whisk up the egg whites and then gently fold into the cream. Add some nutmeg to taste and then spoon into wine glasses until ready to eat. Decorate on the top with the frosted rose petals. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: HoneyCuisine: Uncategorized

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