serves
6
prep
10 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
difficulty
Easy
level
Stream free On Demand
90'S Dinner Party
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 250 g strawberries, hulled
- 500 ml (2 cups) thickened cream
- 185 ml (¾ cup) Advocaat or brandy liqueur
- peaches, mangoes, seasonal soft fruits of your choice, peeled and sliced
- mint sprigs, for decoration
- Amaretti biscuits, crushed, to serve
Chilling/freezing time: 30 minutes
Instructions
- Puree the strawberries in a blender until smooth.
- Lightly whip the thickened cream until soft peaks form. Gently fold in the strawberry puree and liqueur.
- Pour the syllabub into a large shallow dish and arrange the seasonal fruits on top. Refrigerate for 30 minutes.
- Decorate the top with mint and serve with crushed Amaretti biscuits.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
90'S Dinner Party
