This heavenly dessert couldn't be easier
- a froth of whipped coffee and brandy clream tops juicy grapes. Crisp
biscuits provide a delicious contrast.
75 g/3 oz/6 tablespoons soft light brown sugar
Finely grated rind of ½ orange
120 ml/4 fl oz/½ cup brandy
120 ml/4 fl oz/½ cup cold strong brewed
400 ml/14 fl oz double (heavy) cream
225 g/8 oz white seedless grapes
Sugared grapes, to decorate
Crisp biscuits (cookies), to serve
Put the brown sugar, orange rind and
brandy into a small bowl. Stir well, then cover with clear film (plastic
wrap) and leave to stand for 1 hour. Strain the mixture through a fine
sieve into a clean bowl. Stir in the coffee. Slowly pour in the cream,
whisking all the time.
Continue whisking for 3-4 minutes, until
the mixture thickens enough to stand in soft peaks. Divide the grapes
among the glasses. Pour or spoon the syllabub over the grapes. Chill for
1 hour, then decorate the glasses with clusters of sugared grapes and
serve with crisp biscuits.
Cook's Tip: For sugared grapes,
wash and dry the fruit, then snip into small clusters. Use a fine brush
to paint lightly beaten egg white evenly on to the grapes, then dust
with caster (superfine) sugar. Shake off any excess sugar and leave to
dry before using.