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    Raspberry Sauternes Syllabub

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    Raspberry Sauternes Syllabub

    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 6


    • 500g fresh raspberries
    • 1 tbsp caster sugar
    • 50g ratafia biscuits, crushed (optional)
    • 1 tbsp raspberry-flavoured vodka (optional)
    • Syllabub
    • 1-2 tbsp caster sugar
    • Syllabub
    • 300ml whipping cream
    • 150ml sauternes (or other dessert wine)
    • 1 lemon, juiced


    1. Preheat the oven to 200°C/gas 6.
    2. Pick over the raspberries, setting aside a few of the best for decoration. Crush the rest lightly with a fork and sprinkle with the sugar to get the juices flowing. If you're including ratafias, put them in a plastic bag and crush roughly with a rolling pin. Drop a spoonful of biscuit into the bottom of 6 pretty glasses, and trickle with the vodka (if using).
    3. Whisk the cream until it holds soft peaks. Whisk in the wine and the lemon juice and a little sugar - just enough to bring out the sweetness of the wine. Divide the crushed, sugared raspberries between the glasses, spoon in the syllabub and finish with the reserved berries.

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