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.