English Syllabub with Gooseberry Jam Swirl

English Syllabub with Gooseberry Jam Swirl

A fluffy light dessert, easy to make yet remarkably complex with layers of cream, jam, wine and lemon!

Serving Size: 4 cups

1 cup heavy cream

½ cup caster sugar

½ cup rose wine

One lemon for juice and zest for garnish

Blake Hill’s Gooseberry & Elderflower Jam

Instructions

1

Using mixer, beat cream and sugar on low then medium speed until slightly thickened (do not over mix as could curdle on the next step)

2

Add wine, juice of one lemon and whip until really fluffy and peaks can form

3

Refrigerate if not serving right away

4

Lightly stir in half jar of Blake Hill’s Gooseberry & Elderflower Jam just before serving - first loosening jam by either stirring with spoon, or warming in microwave and then cool slightly before adding to syllabub

5

Spoon finished syllabub into your favorite glassware, or make lots of servings use shot glasses

6

Top with a dollop of Gooseberry & Elderflower Jam and zest of lemon, and Enjoy!

English Syllabub with Gooseberry Jam Swirl

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