Vermouth and Orange Flower Syllabub

Vermouth and Orange Flower Syllabub

Ingredients

  • cup caster sugar
  • cup white vermouth (bianco)
  • juice of lemon
  • a few peels of orange skin
  • 1 teaspoon orange flower water
  • 1 cups cream
  • cup orange marmalade
  • 4 all-butter shortbread biscuits
  • toasted almond slices & mint to garnish (optional)

When made with white vermouth, the traditional English syllabub takes on a delicious new dimension. Serves 4

  1. Place sugar, vermouth, lemon juice, orange peel and orange flower water in a bowl with a lid, stir, cover and place in refrigerator overnight to infuse. The next day, remove the orange peel and stir the mixture to combine
  2. Whip the cream until soft peaks form. Gently stir through the vermouth infusion to combine. Stir in the marmalade very gently, to create swirls
  3. In each serving bowl or glass, crush a shortbread biscuit to line the bottom. Carefully spoon in desired amount of cream mixture. At this stage you can return syllabubs to the fridge, covered in plastic wrap, until ready to serve. Serve topped with toasted almonds and a sprig of mint (optional)

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