Try this Rosemary Syllabub recipe, or contribute your own.Suggest a better description
Bruise the sprig of rosemary and leave to infuse in the fridge for 30 minutes with the wine, lemon juice and zest and sugar. Strain and stir the cream into the infusion. Whisk until thick and pour into serving glasses. Garnish with lemon zest and rosemary. As an alternative to rosemary try lemon geranium leaves, rose petals, elderflowers, lavender or sweet cicely. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (270g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 419 (57%)|
|Amt Per Serving||% DV|
|Total Fat 46.5g||62 %|
|Saturated Fat 29g||145 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 172.3mg||53 %|
|Sodium 51.4mg||2 %|
|Potassium 188.4mg||5 %|
|Total Carbohydrate 71.9g||21 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 71.6g|
|Protein 2.8g||4 %|
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Calories per serving: 731
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