Syllabub is, in essence, a boozy cream, but of course it is far, far more than that. There is a lightness, a melting in the mouth quality to it that tricks you into eating more of it than you ever would a dollop of whipped cream.
The floral, fragrant Beaumes de Venise is the star of the show (it is by far my favourite dessert wine) and that has been the only version I have ever made, indeed the only version I have ever wanted to make. It is a treat by itself, as an accompaniment to another fruity dessert, or as I tend to use it, a replacement for the custard and cream on top of a trifle.
As we were having this with raspberry jelly, it made sense to add raspberry liqueur. The addition of the raspberry liqueurs, made the flavour even rounder, desirable and more complex in taste. A new favourite way to make it!
Another big plus, this is simple to make.
Continue reading 'Beaumes de Venice and Chambord Syllabub'»
Cheesecake! With raspberries from our garden no less! I was hoping this one I slightly fiddled with from Olive magazine would be a very dense cheesecake, but it wasn’t quite dense enough for my liking. Everyone else said it was perfectly dense thankyouverymuch and that the problem laid not with the cheesecake but with my insistence that it should be denser. It was very, very nice though. I inhaled more than one slice and even had a little weep when Alex ate the last sliver. I was so sure that he wouldn’t want it. If you can smell burning, that’s my martyrdom ablaze. No darling, really… you enjoy it.
I will tell you this though. I have a new favourite ever in the whole world alcoholic beverage. My heart truly belongs to Muscat de Beaumes de Venice, but there is a contender for the crown. A serious contender. Chambord. Black raspberry liqueur.
I can’t rave about this enough. It is the most intensely flavoured liqueur; it’s heady with fragrance and every single person I have forced to sniff the bottle has said ‘mmmmmmmmmmmm!’. I rarely let them taste it because it is so expensive, but a fingerdip usually has them reeling. I defy you not to run out and buy an orb-shaped, golden belted bottle should you be offered a sniff.
Anyway, I added a mere 1 tablespoon of Chambord to the cheesecake and it seriously propped up and enhanced the raspberry flavour; next time I might even add two. Scandalous.
No, what really is scandalous is that when I added the tablespoon to the cheesecake and flung the spoon to one side to be washed up, there was a microscopic film of it covering the spoon so I licked it clean. Better than necking it straight from the bottle, but barely.
Buy a bottle and rave about it with me would you? Please?
Continue reading 'Raspberry Baked Cheesecake'»
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