Iced Raspberry Lemon Syllabub with Praline
This English dessert has been made for more than three hundred years. Pralines add crunch to the creamy mixtures.
- Yield: Makes 4 to 6 five-ounce servings
Source: Martha Stewart Living, June 2000
For the praline
- Canola oil for the pan
- 1/3 cup sugar
- 2 ounces hazelnuts, pecans, or almonds
For the syllabub
- 4 ounces raspberries
- 1/3 cup plus 1/4 cup sugar
- 2 tablespoons brandy
- 1/3 cup freshly squeezed lemon juice
- 6 tablespoons dry sherry
- 1 1/4 cups heavy cream, or more if needed
- Candied Lemon Zest
Coat an 11-by-17-inch baking pan lightly with canola oil; set aside. To make the praline, put sugar in a saucepan with 2 tablespoons water. Stir over medium heat until the sugar has completely dissolved, without boiling. Stop stirring; raise the heat. Boil syrup, tilting and swirling pan, until it turns caramel brown, 2 to 3 minutes.
Remove from heat, and quickly stir in the nuts. Pour onto prepared baking sheet; set aside to cool. When completely cool, cut the praline into small pieces. Set aside. Praline may be made up to 2 days ahead and kept in an airtight container at room temperature.
To make the syllabub, place half the berries into a medium bowl, and crush them gently against the side of the bowl with the back of a spoon to release their juices. Sprinkle with 1 tablespoon sugar and 2 tablespoons brandy. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, combine lemon juice, sherry, and remaining 1/3 cup plus 3 tablespoons sugar, stirring until the sugar has dissolved. With machine on low, trickle in cream. Whisk just until cream holds its shape. Remove bowl from mixer; gently fold in the macerated and remaining fresh berries.
Sprinkle the praline in the bottom of each glass. Spoon syllabub into glasses. Transfer the glasses to the freezer for at least 2 hours or overnight, until frozen and frosty. Sprinkle each with praline and candied lemon zest. Serve immediately.