Raspberry Syllabub with Chardonnay Vanilla Biscuits
Yesterday, I made the most delicious dessert I’ve ever eaten. Well that may be a slight exaggeration, but this raspberry syllabub with Chardonnay vanilla biscuits 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?
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.
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.
- 200g flour (half wholemeal, half plain white)
- 100g unsalted butter
- 100g vanilla sugar (I have a jar of golden caster sugar permanently on the go in which I place scraped out vanilla pods)
- 1 vanilla pod
- 4-6 tbsp Chardonnay wine
- Vanilla sugar powder for dusting.
- 250g double cream
- 100ml Lindeman's Chardonnay Bin 65
- 50g vanilla sugar (see above)
- 150g fresh raspberries
- Cut the butter into pieces and rub with flour and sugar between your fingers , or pulse in a food processor, until mixture resembles breadcrumbs.
- Scrape the seeds from the vanilla pod and stir into the mix. The scraped out pod can be added to your sugar jar.
- 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.
- Gather the mixture into a ball with your hands, cover and leave to rest in the fridge for half an hour.
- Roll out on a floured board to about ¼ cm thick and cut out shapes with a small cutter (about 4-5 cm in diameter).
- Place on two lined baking trays and bake at 180℃ for 12-15 minutes or until the biscuits are just starting to turn colour.
- Leave for a couple of minutes to firm up, then transfer to a wire rack to cool
- Dust with vanilla sugar and serve.
- 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.
- Using a fork, roughly crush 75g raspberries in another bowl with 25 ml of the wine and the remaining sugar.
- 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.
- 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.
- Place the last six raspberries on top.
- Makes 36 biscuits, two for each of the six syllabubs and plenty left over for later consumption.
I’m sending this off to Lucy at Supergolden Bakes for #CookBlogShare.
It’s also going to Emily at A Mummy Too for #RecipeoftheWeek
This is a commissioned post. Thank you Lindeman’s.