248 60 минут 2 порции
Sillabub. Our family has a tradition: when for a special occasion, open a bottle of wine or champagne, be sure to save the cork and write on it the date, place and event. Put the corks in a large glass. And sometimes randomly get some, read what it says ... Remember ... And, if possible, try to repeat the atmosphere of the described events... Today I accidentally pulled out the first tube, which was the beginning of our collection for more than 20 years ago. And written on it... Come and find out! But at the same time we will stop for a delicious and simple dessert.
for New Yearfor Easterfor 8th of Marchfor birthdayfor Christmasfor 23rd of Februaryfor Valentine's Day
Ingredients for Sillabub
Step by step instruction of cooking Sillabub
You can use any berries you desire. I have raspberry. Thawed raspberries. Some of the most entire and beautiful berries to put out to thaw separately (to decorate the dessert).
Thawed berries put in a saucepan, add the sugar (I use sugar TM Mistral brown fine).
Add the vanilla sugar, 1 tbsp water, 2 tbsp of alcohol.
Bring to a boil. Remove from the heat.
Drain in a sieve to stack juice.
Turned separately, the berries, the juice separately.
Very good cooling.
Cream beat well.
Continuing vibuti, slowly pour in the juice (about 80 ml). The rest of the juice to leave the watering dessert.
Again all beat.
Spread in a bowl or in glasses with layers of berries, whipped cream, berries, whipped cream. So 2-3 times (depends on the height of the bowl).
Decorate the top with raspberries.
And almond petals. Refrigerate not less than 3 hours.
Serve with remaining raspberry juice.
But our glass tubes. Have all do not fit. Need more to buy.
And here is the same tube.