Dam­son syl­labub

Landscape (UK) - - Garden -

Serves 6

200g damsons 100ml cold wa­ter 1 tbsp honey 600g dou­ble cream 4 tbsp ic­ing su­gar 2 tbsp brandy squeeze of lemon juice

Place the damsons in a large saucepan and add the wa­ter and honey. Sim­mer, cov­ered with a lid, stir­ring oc­ca­sion­ally, for 2-3 mins un­til soft. Push the fruit and cook­ing liq­uid through a sieve into a bowl by stir­ring and press­ing with the back of a large mix­ing spoon. Dis­card the skins and stones and leave to chill for 30 mins. Re­serve 2 tbsp of the puree in a sep­a­rate bowl. In a large bowl, whip the cream with an elec­tric whisk for 4 mins un­til it is just thick and leaves a trail. Sift in the ic­ing su­gar and fold in. Mix through the brandy and the squeeze of lemon juice. Swirl the dam­son puree through the cream, then di­vide be­tween six glasses. Top with a driz­zle of the re­served puree and serve.

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