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Method :
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.
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