Cachaca and Lime Syllabub
Serving suggestion; biscuits
In a mixer fitted with the balloon whisk attachment, whip the cream and sugar together until well combined. Slowly add the Cachaca, and whip again for another 1 to 2 minutes. Add the lime zest and juice, and continue beating again until soft peaks are formed.
Pour cream mixture into a large glass bowl and place in the freezer for 30 minutes. Then remove from the freezer and place in the refrigerator for another 10 minutes.
*Cook's Note: Cachaca is a Brazilian brandy that is distilled from sugar cane.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Pousada do Amparo, 2003