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
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.
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.
Raspberry Syllabub with Vanilla Chardonnay Biscuits – The Recipe
Raspberry Syllabub with Vanilla Chardonnay Biscuits
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
- 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.
Syllabub
- 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 syllabub. 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.
Notes
Other dessert recipes using wine
- Champagne syllabub with orange rhubarb compote via Tin and Thyme
- Chocolate and cranberry red wine cake via Tin and Thyme
- Grilled pineapple with a sorrel wine dip – Sierra Leone flavours via Recipes from a Pantry
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.
This is a commissioned post. Thank you Lindeman’s.
These look very pretty. I am bracing myself for raspberry season again!
Thanks Sarah. Bracing yourself? Don’t you like raspberries?
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?
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 😉
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.
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.
I am loving all the rhubarb recipes I am seeing around at the moment. It reminds me of my Nan.
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.
Choclette, these biscuits look like something I’d enjoy very much with a nice cuppa tea!
Thank you Jean. I enjoyed them very naughtily, as you can see, with the syllabub 😉
These look so gorgeous! Love the idea of chardonnay vanilla biscuits, perfect summer dessert! Sorry to hear about the wine though 🙁
Thanks Isabella – roll on summer I say 🙂
That looks gorgeous. I will have to try them. What a nightmare dropping the wine!
Thanks Alison, do give them a go, they are sublime. As for the wine, I find it best not to think about it 🙁
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!
I know so little about Jewish festivals Helen. I’ve not heard of Shavuot before.
This looks totally delicious. And better yet, the recipe doesn’t seem that complicated. Will definitely have to give it a try.
The syllabub is dead easy to make Ursula and the biscuits aren’t too bad either.
This sounds and looks absolutly gorgeous! I will definetly give it a try!
myunsettlinglife.blogspot.co.uk
Please do Paola – it’s the sort of thing that will put a smile on most people’s faces.
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 🙂
Thanks Jen. How right you are. At least I didn’t drop the bottle before making the syllabub and biscuits – phew!
This looks like one super delicious desert I love the layering.
Thank you Nayna. It was indeed delicious, but I loved the colours in the syllabub too.
Great dessert and a lovely way to use the wine. The syllabubs look fab on the red Cornishware plate. GG
Thanks GG. They did look good on the Cornishware, but I found it really hard to capture on camera.
oh, did I mention, I love the new header too!
Oh bless you Dom. You are the only person that’s mentioned it on my blog.
what a clever idea with those biscuits. the syllabub looks damn fine too but the chardonnay biscuits sound so good!
Thanks Dom. Sometimes inspiration hits AND works 😉
Love the Chardonnay in the buscuits! Fab idea 🙂
Thanks Emma, I was rather pleased with that bit of inspiration 🙂
Oh no what a waste of good wine! Your desserts look absolutely stunning -Just up my street x
I know, I was gutted Helen, but rather relieved I didn’t break the glasses too.
Oh my goodness: it looks amazing, yet it sounds so simple and easy to make!
Such an elegant dessert – well done
xVx
Thank you Viccy. It tastes amazing too, but as you say is very simple to make.
Please can I laugh about dropping the wine? What a fab grown up dessert.
It didn’t feel very funny at the time Bintu, but I’ll let you off 😉
Gorgeous recipe! I can just imagine sitting outdoors under the warm sun tucking into this. Yum!
Absolutely Elizabeth, it can’t be long now. Bring it on!
These syllabubs look so inviting!
Thank you Angie. They looked fabulous, but it’s so hard to catch on camera.
Oh wow… those look amazing. I am really craving fruit at the moment and these would be perfect I think!
Haha Beth – I think the cream might be in more evidence than the fruit.
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
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.
These syllabubs look beautiful and with the biscuits, such an amazing flavour combo. Sammie x
Thank you Sammie. I can’t tell you how good they were.