How to Make Fig Syllabub
Serves: 4
Preparation time: 2 hours
Cooking time: 10 mins
Ingredients needed to make Fig Syllabub:
For the syllabub:
- 1 cup heavy cream, cold
- ½ cup Amontillado sherry
- 1 ½ cup sugar
- 1 tbsp freshly squeezed out lemon juice
- Peel of half a lemon
- Dash of sea salt
For the glazed figs:
- 4 oz fresh figs, stem chopped off and quartered
- 2 long rosemary sprigs
- ½ cup sugar
- Dash of sea salt
Cooking instructions for Fig Syllabub:
- For the syllabub, dump all its ingredients, except the cream, into a large mixing bowl and beat them together thoroughly for a minute or until the sugar dissolves completely.
- Leave it in the fridge for an hour to set.
- To glaze the figs, empty the cup of sugar into small saucepan and pour in ¼ cup awter.
- Heat it moderate heat, stirring frequently, until the former dissolves completely.
- Drop in the rosemary sprigs, followed by a pinch of sea salt and stir them all together to mix well.
- Continue to simmer the syrup for another half a minute and pound the herb to bruise slightly.
- Remove from heat and place a lid on top to set aside for about 20 minutes, at room temperature, until the rosemary infuses its flavour into the syrup.
- Place the quartered figs in a bowl and pour in 3 tbsp of the rosemary-infused syrup; toss them together until well coated.
- Keep it aside for half an hour to let the fig soak in the syrup and turn sweeter.
- Get rid of the lemon peel in the syllabub mixture and whisk in the cream.
- Continue to beat the mixture for a couple of minutes or until the final blend thickens and becomes much firmer.
- Spoon it into wine glasses and spread the glazed figs on top.
- Serve chilled.
Image credit: Wikimedia Commons
