Syllabub is a mousse-like dessert popular in Europe in the 17th through the 19th centuries. One of the earliest written recipes for syllabub dates back to 1655 in the book "The Compleat Cook" by a British author. The dessert is made with wine, cider, or brandy. I added espresso to give it an Italian flavor and chocolate. . .because it made it even more delicious!
½ cup hot espresso
¼ cup dark chocolate or semi-sweet chocolate chips
½ cup hot espresso
¼ cup dark chocolate or semi-sweet chocolate chips
½ cup granulated or light brown sugar
½ cup brandy
Grated zest of 1 orange
Grated zest of 1 orange
2 cups heavy whipping cream
Orange zest strips, for garnish
In a small bowl, combine the hot espresso, chocolate, sugar, orange zest, and brandy.
Stir well, cover with plastic wrap and let sit on the counter until cool.
When espresso mixture is cool, pour heavy cream into a large bowl and whip until medium-firm peaks form.
Spoon out about ½ cup of the whipped cream into another bowl, to use for garnish.
Slowly mix the coffee mixture into the large bowl of whipped cream.
Spoon into glasses and refrigerate until well chilled.
Top with a dollop of whipped cream and orange zest strips.
Serves 4 to 6 (depending upon the size of your serving glasses)
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