Best 3 Amaretto Syllabub Recipes
Indulge in the timeless classic of English desserts with our delightful Amaretto Syllabub recipe. This elegant dish combines the rich, nutty flavor of Amaretto liqueur with the creamy smoothness of whipped cream and the tangy sweetness of lemon and orange. Served in individual glasses or a large trifle bowl, this dessert is sure to impress your guests with its light and airy texture and irresistible flavor.
The article features two variations of this classic dessert: the traditional Amaretto Syllabub and a modern twist with Roasted Strawberries. Both recipes offer step-by-step instructions, ensuring that even novice bakers can create this impressive dessert with ease. The traditional Amaretto Syllabub showcases the classic flavor combination of Amaretto, cream, and citrus, while the Roasted Strawberry variation adds a vibrant pop of color and a sweet and tangy touch. Whether you prefer the traditional or the modern version, this Amaretto Syllabub is the perfect ending to any special occasion meal.
TURKISH DELIGHT SYLLABUB
Provided by Nigella Lawson : Food Network
Categories dessert
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine the orange-flavored liqueur, lemon juice and sugar in a large bowl (I use the bowl of my freestanding mixer) and stir to dissolve the sugar, or as good as. Slowly stir in the cream then get whisking. As I said, I use my freestanding mixer to this, but if you haven't got one, don't worry - but I would then advise a handheld electric mixer. This takes ages to thicken and doing it by hand will drive you demented with tedium and impatience. Or it would me.
- When the cream's fairly thick, but still not thick enough to hold its shape, dribble with the flower waters and then keep whisking until you have a cream mixture that's light and airy but able to form soft peaks. I always think of syllabub as occupying some notional territory between solid and liquid; you're aiming, as you whisk, for what Jane Grigson called "bulky whiteness." Whatever: better slightly too runny than slightly too thick, so proceed carefully, but don't get anxious about it.
- Spoon the syllabub in airy dollops into small glasses, letting the mixture billow up above the rim of the glass, and scatter finely chopped pistachios on top. In my How to Eat cookbook, there's a recipe for pistachio crescents that would be fabulous dunked into and eaten with this. But only if you feel like it: the cool, fool-like smoothness of this is perfect as it is.
AMARETTO SIMPLE SYRUP
This syrup is used to coat each layer of the cake John Baricelli, manager of the prep kitchen at the television studio, made for Martha's birthday.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 2
Steps:
- In a small saucepan, combine 1/2 cup water and the sugar over medium-high heat. Cook, stirring, until sugar has dissolved. Stop stirring, and bring to a boil; reduce to a simmer, and cook until mixture has thickened slightly, about 5 minutes. Remove from heat, and stir in almond liqueur. Cool syrup to room temperature before using. The syrup can be refrigerated in an airtight container, up to 1 month.
LIMONCELLO SYLLABUB WITH CRUSHED AMARETTI COOKIES
This sounds wonderful and looks really fancy without all that much effort. I originally found this recipe in the UK cooking magazine Olive. Cooking time includes the 1hr chilling time.
Provided by Sarah_Jayne
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix the lemon juice, most of the zest and the limoncello together.
- Pour the cream into a large bowl and softly whip with the sugar.
- Drizzle in the lemon mixture and whisk until incorporated.
- Divide between 6 small glasses and refrigerate for at least an hour.
- Just before serving, put 6 cookies in a plastic bag. Crush with a rolling pin and sprinkle over each dessert with a little lemon zest.
- If you like, serve each with a whole cookie on the side.
Nutrition Facts : Calories 327.7, Fat 21.3, SaturatedFat 12.7, Cholesterol 120.1, Sodium 52.5, Carbohydrate 32.2, Fiber 0.3, Sugar 22.6, Protein 3.5
Tips:
- For the best results, use fresh, ripe strawberries. If strawberries are not in season, you can use frozen strawberries that have been thawed and drained.
- To make the syllabub ahead of time, simply prepare the custard and whipped cream mixture and refrigerate it for up to 24 hours. When ready to serve, fold in the strawberries and amaretto.
- If you don't have any amaretto on hand, you can substitute another liqueur, such as Grand Marnier or Cointreau.
- Syllabub can be served in individual glasses or in a large bowl. If serving in a large bowl, be sure to chill the bowl before adding the syllabub.
- Garnish the syllabub with fresh mint or strawberries before serving.
Conclusion:
Amaretto syllabub is a light and refreshing dessert that is perfect for any occasion. It is easy to make and can be prepared ahead of time, making it a great option for busy hosts. The combination of sweet strawberries, creamy custard, and almond-flavored amaretto is sure to please everyone at your table.
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