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Wednesday, 16 June 2010

Syllabub with Wild Rose Petal Conserve

Now I have made the conserve I had better have some recipes for using it - I am looking forward to trying this one at the weekend.

1/4 litre/1 1/4 cups/1/2 pint Whipping Cream
1 tablespoon of brandy
4-5 tablespoons Wild Rose Petal Conserve

Pour the cream into a bowl and whisk lightly add the brandy and continue to whisk until the cream thickens to a soft peak.
Fold in the Rose Petal Conserve and pile the syllabub into 6 wine glasses.  Chill before serving.

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