Jamie Oliver

Raspberry syllabub with langues de chat

A super-quick summer dessert

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Raspberry syllabub with langues de chat

Serves 6
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    570
    29%
  • Fat
    40.0g
    57%
  • Saturates
    25.0g
    125%
  • Protein
    8.2g
    18%
  • Carbs
    38.8g
    15%
  • Sugar
    30.1g
    33%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    570
    29%
  • Fat
    40.0g
    57%
  • Saturates
    25.0g
    125%
  • Protein
    8.2g
    18%
  • Carbs
    38.8g
    15%
  • Sugar
    30.1g
    33%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 2 punnets raspberries
  • 4 tablespoons caster sugar
  • 50 ml sweet red wine or sweet dessert wine
  • 284 ml double cream
  • 284 ml fat-free natural yoghurt
  • a few sprigs fresh mint , to serve
  • 1 pack langues de chat biscuits or any thin, all-butter biscuits
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Method

Fruity syllabub is such an easy dessert and looks gorgeous, especially with a pretty biscuit on top

Place the raspberries in a bowl, sprinkle with the sugar and wine and set aside for a few minutes to macerate.

Whip the cream to very soft peaks in a separate bowl and stir in the yoghurt. Fold half the cream and yoghurt mix into the raspberry mixture to get a bright pink cream. Now gently fold in the remaining cream and yoghurt mix to give a ripple effect. Divide between 6 glasses or tumblers.

Top each with a mint sprig and a few langues de chat biscuits poked in the top.

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