Recipe courtesy of Pousada do Amparo

Cachaca and Lime Syllabub

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  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Inactive: 40 min
  • Yield: 4 to 6 servings
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5 un-waxed limes

2 1/2 cups double cream or heavy cream

4 tablespoons caster sugar

5 tablespoons Cachaca*


  1. 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.

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