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Raspberry Syllabub with Chardonnay Vanilla Biscuits

Raspberry Syllabub

Yesterday, I made the most delicious dessert I’ve ever eaten. Well that may be a slight exaggeration, but it was up there with the best. It was cool and creamy, but warming at the same time with bursts of intense summery tartness and accompanied by crisp vanilla biscuits with fruity tones.  And it was all thanks to Lindeman’s.

Alcohol can add a welcome dimension to most desserts, with complex notes that give extra flavour and interest. But it wasn’t until I was asked to develop a recipe using Lindeman’s Chardonnay Bin 65 that I really thought about using table wine as an ingredient. Of course any left over glugs of wine get readily used in risottos and stews, so why not in sweet courses too?

Raspberry Syllabub

Summer in a glass

My thoughts jumped immediately to lemon syllabub, a classic dessert using cream and wine. Well that was a bit too obvious and with summer fast approaching, I wanted to capture the sunshine embedded in those Chardonnay grapes and reflect it in a summery dessert. Raspberry syllabub was my answer. Layers of  light, creamy, mousse-like syllabub alternating with wine soaked flavoursome raspberries. Not too sweet, but rich and boozy, a little goes a long way and makes it the perfect dessert for an adult dinner party. The kids can indulge in the biscuits; there are plenty to go around and the alcohol will have been baked out of them. Whereas the wine is obvious in the syllabub, it’s a bit more subtle in the biscuits, but a delightful fruity tone can be detected amongst the more powerful vanilla notes.

Chardonnay Biscuits

The Chardonnay was crisp and fruity and tasted of summer sunshine, but I only managed a sip, before I stupidly and very annoyingly dropped the bottle whilst trying to take photographs. So the glass of wine we were both looking forward to, failed to materialise. Luckily, we had some raspberry syllabub and delicious Chardonnay biscuits to console ourselves with.

Lindeman's Chardonnay

Raspberry Syllabub with Vanilla Chardonnay Biscuits
Serves 6
Whipped cream with Chardonnay and vanilla sugar layered with crushed raspberries and more wine make for a delicious if decedent summer dessert. Crisp buttery vanilla biscuits made with Chardonnay wine are the perfect pairing.
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Biscuits
  1. 200g flour (half wholemeal, half plain white)
  2. 100g unsalted butter
  3. 100g vanilla sugar (I have a jar of golden caster sugar permanently on the go in which I place scraped out vanilla pods)
  4. 1 vanilla pod
  5. 4-6 tbsp Chardonnay wine
  6. Vanilla sugar powder for dusting.
Syllabub
  1. 250g double cream
  2. 100ml Lindeman's Chardonnay Bin 65
  3. 50g vanilla sugar (see above)
  4. 150g fresh raspberries
Biscuits
  1. Cut the butter into pieces and rub with flour and sugar between your fingers , or pulse in a food processor, until mixture resembles breadcrumbs.
  2. Scrape the seeds from the vanilla pod and stir into the mix. The scraped out pod can be added to your sugar jar.
  3. Add 4 tbsp (or more) of wine and stir in with a knife. It should be just damp enough, so that when you bring the mixture together with your hands, it comes together without breaking up, but is not wet.
  4. Gather the mixture into a ball with your hands, cover and leave to rest in the fridge for half an hour.
  5. Roll out on a floured board to about ΒΌ cm thick and cut out shapes with a small cutter (about 4-5 cm in diameter).
  6. Place on two lined baking trays and bake at 180℃ for 12-15 minutes or until the biscuits are just starting to turn colour.
  7. Leave for a couple of minutes to firm up, then transfer to a wire rack to cool
  8. Dust with vanilla sugar and serve.
Syllabub
  1. In a small bowl, soften 25g of the sugar in 75 ml of the wine for as long as you can, but at least 15 minutes.
  2. Using a fork, roughly crush 75g raspberries in another bowl with 25 ml of the wine and the remaining sugar.
  3. Whip the cream and when it starts to thicken, add the wine and sugar in stages, beating between each stage until the cream just about holds it's shape. Electric beaters are best used for this.
  4. Place a raspberry at the bottom of six glasses, followed by a spoonful of the crushed raspberry mixture followed by 2-3 spoonfuls of the syllabus. Divide all but six of the remaining raspberries between the glasses, followed by the remaining crushed raspberries and the remaining syllabub.
  5. Place the last six raspberries on top.
Notes
  1. Makes 36 biscuits, two for each of the six syllabubs and plenty left over for later consumption.
Tin and Thyme http://tinandthyme.uk/
Other dessert recipes using Lindeman’s wine:

Grilled pineapple with a sorrel wine dip – Sierra Leone flavours 

Cook Blog ShareI’m sending this off to Lucy at Supergolden Bakes for #CookBlogShare.

 

 

 

Recipe of the WeekIt’s also going to Emily at A Mummy Too for #RecipeoftheWeek

This is a commissioned post. Thank you Lindeman’s.

Comments

    • Leave a Reply

      Choclette
      9th May 2015

      It would be really interesting to see if the wine work with non dairy Becca. It’s meant to be a very light mixture. If you do try it, please let me know how it goes.

    • Leave a Reply

      Choclette
      9th May 2015

      Haha Beth – I think the cream might be in more evidence than the fruit.

    • Leave a Reply

      Choclette
      9th May 2015

      Thank you Angie. They looked fabulous, but it’s so hard to catch on camera.

  1. Leave a Reply

    Elizabeth
    9th May 2015

    Gorgeous recipe! I can just imagine sitting outdoors under the warm sun tucking into this. Yum!

    • Leave a Reply

      Choclette
      9th May 2015

      It didn’t feel very funny at the time Bintu, but I’ll let you off πŸ˜‰

  2. Leave a Reply

    Viccy H
    9th May 2015

    Oh my goodness: it looks amazing, yet it sounds so simple and easy to make!
    Such an elegant dessert – well done
    xVx

    • Leave a Reply

      Choclette
      9th May 2015

      Thank you Viccy. It tastes amazing too, but as you say is very simple to make.

    • Leave a Reply

      Choclette
      9th May 2015

      I know, I was gutted Helen, but rather relieved I didn’t break the glasses too.

    • Leave a Reply

      Choclette
      9th May 2015

      Thanks Emma, I was rather pleased with that bit of inspiration πŸ™‚

  3. Leave a Reply

    Dom
    9th May 2015

    what a clever idea with those biscuits. the syllabub looks damn fine too but the chardonnay biscuits sound so good!

    • Leave a Reply

      Choclette
      9th May 2015

      Oh bless you Dom. You are the only person that’s mentioned it on my blog.

  4. Leave a Reply

    Glamorous Glutton
    9th May 2015

    Great dessert and a lovely way to use the wine. The syllabubs look fab on the red Cornishware plate. GG

    • Leave a Reply

      Choclette
      9th May 2015

      Thanks GG. They did look good on the Cornishware, but I found it really hard to capture on camera.

    • Leave a Reply

      Choclette
      10th May 2015

      Thank you Nayna. It was indeed delicious, but I loved the colours in the syllabub too.

  5. Leave a Reply

    Jen
    9th May 2015

    Commiserations for the dropped wine bottle, at least plenty of the wine made into this fantastic looking dessert though. Looks perfect for enjoying on a summer’s evening πŸ™‚

    • Leave a Reply

      Choclette
      10th May 2015

      Thanks Jen. How right you are. At least I didn’t drop the bottle before making the syllabub and biscuits – phew!

  6. Leave a Reply

    Paola
    10th May 2015

    This sounds and looks absolutly gorgeous! I will definetly give it a try!

    myunsettlinglife.blogspot.co.uk

    • Leave a Reply

      Choclette
      10th May 2015

      Please do Paola – it’s the sort of thing that will put a smile on most people’s faces.

  7. Leave a Reply

    Ursula Barzey
    10th May 2015

    This looks totally delicious. And better yet, the recipe doesn’t seem that complicated. Will definitely have to give it a try.

    • Leave a Reply

      Choclette
      10th May 2015

      The syllabub is dead easy to make Ursula and the biscuits aren’t too bad either.

  8. Leave a Reply

    Helen
    10th May 2015

    These look gorgeous and would be perfect for the Jewish festival of Shavuot which is coming up in a couple of weeks – we traditionally eat all sorts of creamy, dairy desserts. YUM!

    • Leave a Reply

      Choclette
      10th May 2015

      I know so little about Jewish festivals Helen. I’ve not heard of Shavuot before.

  9. Leave a Reply

    Alison
    11th May 2015

    That looks gorgeous. I will have to try them. What a nightmare dropping the wine!

    • Leave a Reply

      Choclette
      11th May 2015

      Thanks Alison, do give them a go, they are sublime. As for the wine, I find it best not to think about it πŸ™

  10. Leave a Reply

    Isabella
    11th May 2015

    These look so gorgeous! Love the idea of chardonnay vanilla biscuits, perfect summer dessert! Sorry to hear about the wine though πŸ™

    • Leave a Reply

      Choclette
      11th May 2015

      Thank you Jean. I enjoyed them very naughtily, as you can see, with the syllabub πŸ˜‰

    • Leave a Reply

      Choclette
      12th May 2015

      Well I did post a rhubarb recipe a couple of weeks ago Dannii, but I know what you mean. It has an old fashioned charm.

  11. Leave a Reply

    Maggie
    12th May 2015

    I’m a fan of syllabub but mainly make mine from lemons. I’ve never come across this version before it looks so stylish and pretty too.

    • Leave a Reply

      Choclette
      13th May 2015

      Thanks Maggie. Lemon syllabub is a classic, but I thought I’d try something a bit different this time and I’m so glad I did.

  12. Leave a Reply

    Kate - gluten free alchemist
    12th May 2015

    This looks delicious Choclette. I love the layers in the glasses…. they look so pretty! Shame you dropped the wine though….. how much of the syllabub had you tasted along the way????
    I have never baked wine into biscuits before. Does it make much difference to the end flavour?

    • Leave a Reply

      Choclette
      13th May 2015

      Haha Kate, if only I’d had that as an excuse. Or even better a glass of wine before it happened. I was actually trying to photograph the bottle outside when the wind knocked the board over which toppled the bottle – I wasn’t best pleased.

      Yes, you could taste the wine in the biscuits, but it was subtle. It gave a fruity tone to the biscuits and an air of sophistication πŸ˜‰

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