Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Seriously Creamy Benedictine Syllabub

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    Seriously Creamy Benedictine Syllabub

    Beautiful tangerine tang boosted by the unforgettable taste of this famous liqueur - Benedictine

    What makes it the ultimate summer Seriously From Waitrose dessert?

    Indulgent but light with seriously distinctive, complementary flavours of tangerine, almonds & Benedictine A real special summer treat


    • juice & rind of 1 tangerine
      3 tbsp Benedictine
      1 dsp clear honey
      150 ml double cream
      handful small ratafia biscuits
      toasted flaked almonds(amount depends on size of glasses used)


    1. Place 2/3 biscuits in each of 4 small wine glasses. drizzle with 1 tbsp Benedictine Mix remaining Benedictine with honey, juice & rind of tangerine (ideally leave overnight) Add cream & whisk till thick. Pour into glasses. Cover with almonds. Chill & serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars