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Raspberry Syllabub with Chardonnay Vanilla Biscuits – Summer in a Glass

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.

Table Wine

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? You could use your favourite white wine instead of Chardonnay or even fizz if you want to make it more special.

Raspberry Syllabub

Summer in a Glass

Raspberry Syllabub

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 Vanilla Biscuits

 

No Chardonnay for Us

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 – The Recipe

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Raspberry Syllabub with Chardonnay Vanilla Biscuits
Raspberry Syllabub with Vanilla Chardonnay Biscuits
Prep Time
45 mins
Cook Time
15 mins
Resting Time
30 mins
Total Time
1 hr
 
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.
Course: Dessert
Cuisine: French
Keywords: biscuits, cookies, raspberries, syllabub, wine
Servings: 6 people
Author: Choclette
Ingredients
Biscuits
  • 200 g flour half wholemeal, half plain white
  • 100 g unsalted butter
  • 100 g 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.
Syllabub
  • 250 g double cream
  • 100 ml Lindeman's Chardonnay Bin 65
  • 50 g vanilla sugar see above
  • 150 g fresh raspberries
Instructions
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 ¼ 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 syllabub. 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.
Recipe Notes

Makes 36 biscuits, two for each of the six syllabubs and plenty left over for later consumption.

Swap the Chardonnay for your favourite white wine or even fizz if you want to make it more special.

Other dessert recipes using wine

Linkies

I’m sending this raspberry syllabub with chardonnay vanilla biscuits to Lucy at Supergolden Bakes for #CookBlogShare. The recipe is also going to Emily at A Mummy Too for #RecipeoftheWeek

Raspberry Syllabub. PIN IT.

Raspberry Syllabub served as a dessert with Chardonnay Vanilla biscuits (or cookies). Great for summer dinner parties. #dessert #syllabub #summer #raspberries #cookies #biscuits #recipe #wine

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

48 Comments

  1. Sammie

    8th May 2015 at 8:25 pm

    These syllabubs look beautiful and with the biscuits, such an amazing flavour combo. Sammie x http://www.feastingisfun.com

    Reply
    • Choclette

      9th May 2015 at 9:21 am

      Thank you Sammie. I can’t tell you how good they were.

      Reply
  2. Becca

    8th May 2015 at 8:34 pm

    This looks so good! I’m lactose intolerant but I might have a go at this by changing the dairy to non dairy!
    Becca
    QueenBeeBecca.com

    Reply
    • Choclette

      9th May 2015 at 9:20 am

      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.

      Reply
  3. Beth @ BethinaBox.com

    8th May 2015 at 9:01 pm

    Oh wow… those look amazing. I am really craving fruit at the moment and these would be perfect I think!

    Reply
    • Choclette

      9th May 2015 at 9:22 am

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

      Reply
  4. Angie@Angie's Recipes

    9th May 2015 at 3:59 am

    These syllabubs look so inviting!

    Reply
    • Choclette

      9th May 2015 at 9:23 am

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

      Reply
  5. Elizabeth

    9th May 2015 at 8:22 am

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

    Reply
    • Choclette

      9th May 2015 at 9:24 am

      Absolutely Elizabeth, it can’t be long now. Bring it on!

      Reply
  6. Bintu @ Recipes From A Pantry

    9th May 2015 at 10:08 am

    Please can I laugh about dropping the wine? What a fab grown up dessert.

    Reply
    • Choclette

      9th May 2015 at 1:12 pm

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

      Reply
  7. Viccy H

    9th May 2015 at 2:57 pm

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

    Reply
    • Choclette

      9th May 2015 at 3:43 pm

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

      Reply
  8. Helen at Casa Costello

    9th May 2015 at 3:02 pm

    Oh no what a waste of good wine! Your desserts look absolutely stunning -Just up my street x

    Reply
    • Choclette

      9th May 2015 at 3:45 pm

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

      Reply
  9. Emma @ Supper in the Suburbs

    9th May 2015 at 3:38 pm

    Love the Chardonnay in the buscuits! Fab idea 🙂

    Reply
    • Choclette

      9th May 2015 at 3:46 pm

      Thanks Emma, I was rather pleased with that bit of inspiration 🙂

      Reply
  10. Dom

    9th May 2015 at 3:45 pm

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

    Reply
    • Choclette

      9th May 2015 at 5:33 pm

      Thanks Dom. Sometimes inspiration hits AND works 😉

      Reply
  11. Dom

    9th May 2015 at 4:01 pm

    oh, did I mention, I love the new header too!

    Reply
    • Choclette

      9th May 2015 at 5:34 pm

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

      Reply
  12. Glamorous Glutton

    9th May 2015 at 8:08 pm

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

    Reply
    • Choclette

      9th May 2015 at 8:45 pm

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

      Reply
  13. Nayna Kanabar

    9th May 2015 at 9:58 pm

    This looks like one super delicious desert I love the layering.

    Reply
    • Choclette

      10th May 2015 at 10:00 am

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

      Reply
  14. Jen

    9th May 2015 at 11:49 pm

    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 🙂

    Reply
    • Choclette

      10th May 2015 at 9:58 am

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

      Reply
  15. Paola

    10th May 2015 at 2:46 pm

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

    myunsettlinglife.blogspot.co.uk

    Reply
    • Choclette

      10th May 2015 at 3:42 pm

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

      Reply
  16. Ursula Barzey

    10th May 2015 at 3:23 pm

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

    Reply
    • Choclette

      10th May 2015 at 3:43 pm

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

      Reply
  17. Helen

    10th May 2015 at 8:30 pm

    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!

    Reply
    • Choclette

      10th May 2015 at 8:49 pm

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

      Reply
  18. Alison

    11th May 2015 at 10:39 am

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

    Reply
    • Choclette

      11th May 2015 at 11:14 am

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

      Reply
  19. Isabella

    11th May 2015 at 12:12 pm

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

    Reply
    • Choclette

      11th May 2015 at 1:03 pm

      Thanks Isabella – roll on summer I say 🙂

      Reply
  20. Jean | DelightfulRepast.com

    11th May 2015 at 8:10 pm

    Choclette, these biscuits look like something I’d enjoy very much with a nice cuppa tea!

    Reply
    • Choclette

      11th May 2015 at 8:27 pm

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

      Reply
  21. Dannii @ Hungry Healthy Happy

    12th May 2015 at 4:30 pm

    I am loving all the rhubarb recipes I am seeing around at the moment. It reminds me of my Nan.

    Reply
    • Choclette

      12th May 2015 at 5:02 pm

      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.

      Reply
  22. Maggie

    12th May 2015 at 8:41 pm

    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.

    Reply
    • Choclette

      13th May 2015 at 8:02 am

      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.

      Reply
  23. Kate - gluten free alchemist

    12th May 2015 at 10:45 pm

    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?

    Reply
    • Choclette

      13th May 2015 at 8:08 am

      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 😉

      Reply
  24. Sarah Maison Cupcake

    13th May 2015 at 10:45 am

    These look very pretty. I am bracing myself for raspberry season again!

    Reply
    • Choclette

      13th May 2015 at 10:47 am

      Thanks Sarah. Bracing yourself? Don’t you like raspberries?

      Reply

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