Ingredients

The following ingredients have 4 Servings
  • 40 g dried cherries
  • 40 ml Cherry Good cherry Juice
  • 300 ml double cream
  • 70 g icing sugar
  • 120 ml Cherry Good cherry juice
  • 2 tbs Kirsch - optional

Instruction

  • Place the dried cherries and 40ml of the cherry juice in a bowl and allow to soak overnight until the cherries are plump. Drain any remaining juice off and make up to 60ml with more cherry juice.
  • Place the cream and icing sugar into a large bowl, and whip with an electric mixer until the cream holds a soft peak. Slowly add the cherry juice and Kirsch (if using) until the mixture has thickened, but is still floppy.
  • Place a few of the soaked dried cherries at the bottom of 4 serving glasses, cut the rest into quarters and fold into the syllabub.
  • Divide the mixture between the serving glasses and chill in the fridge for up to 4 hours before serving.