Cachaca and Lime Syllabub

Total Time:
55 min
Prep:
15 min
Inactive:
40 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 5 un-waxed limes
  • 2 1/2 cups double cream or heavy cream
  • 4 tablespoons caster sugar
  • 5 tablespoons Cachaca*
Directions
  • Serving suggestion; biscuits

  • Zest the limes using the fine side of a grater and reserve the zest. Squeeze the juice from 1 lime and set aside. Thinly slice the remaining limes.

  • 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.

  • Dress with the lime slices and serve with biscuits.

  • *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.


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