Champagne syllabub is the absolute best and an easy to make, luxurious dessert that will make a fitting end to any dinner party! Both the Champagne syllabub and mulled berries are so easy to prepare which makes them an ideal dinner party dessert.
Just pile the mixtures into elegant glasses in layers and leave them in your fridge until you’re ready to serve. The winter spices of the mulled berries are a great contrast to the lightness of the champagne syllabub!
I know some of you will say that there is no such thing as “leftover” champagne, but I prefer to look at the glass half full by enjoying the bubbly leftover after I used it in my syllabub.
I can tell you now that every guests enjoyed their dessert, even my husband who is rather fussy when it comes to desserts.
- • For the mulled berries
- 250ml x red wine
- 100g x caster sugar
- 4 x whole cloves
- 2 x whole star anise
- 1 x cinnamon stick
- 4 x peppercorns
- 2 x allspice
- 2 x cardamom pods (crushed)
- 4cm x piece orange skin
- 250g x mixed frozen berries
- • For the champagne syllabub
- 250ml x Champagne or sparkling wine
- 2 Tbsp x fresh lemon juice
- 100g x caster sugar
- 500ml x double cream
- • For the golden sugar decorations
- 175g x caster sugar
- 60ml x cold water
- Place the red wine, sugar and mulling spices into a saucepan and bring to the boil, stirring to dissolve the sugar.
- Simmer until the syrup is reduced to about half (125ml).
- Strain through a sieve to remove all the spices.
- Place the frozen berries in a bowl and pour over the hot syrup. Leave to cool.
- Divide the mixture between serving glasses and place in the fridge whilst you make the syllabub.
- To make the syllabub, place the champagne, lemon juice and sugar in a bowl and stir to dissolve the sugar.
- Whisk the cream in a food mixer until just starting to firm and then gradually whisk in the champagne mixture until soft peaks form.
- Spoon the mixture into the chilled glasses and chill until serving time.
- To make the golden sugar decorations, place the sugar and water in a small saucepan and stir over a medium heat until the sugar is dissolved.
- Boil for about 5 minutes until a light golden caramel color appears.
- Remove from the heat and let sit for a minute allowing the mixture to cool and thicken slightly.
- Place a few sheets of baking paper on your work bench.
- Working as quickly as you can, dip a spoon into the caramel sauce and twirl backwards and forwards to form pretty star shapes all over the baking paper. Repeat for as many as you need and leave to set.
- Break off some really pretty pieces of the caramel ‘stars’ and then crush the rest with the end of a rolling pin to make gold ‘snow’.
- Arrange the stars and snow over the syllabub, and serve immediately.