Raspberry and champagne syllabub

Tam West

For a swirled effect, keep back a little of the whipped cream to swirl through the mixture before placing in the glasses.

This dessert from Kathy Paterson is designed to follow her roasted rolled pork loin and potato and fennel gratin with roasted shallots and sweet stem broccoli

Ingredients

250 g	Frozen raspberries, thawed (Main)
1 cup	Caster sugar
1 cup	Champagne
2 Tbsp	Grand Marnier
2 cups	Cream (Main)
1 pinch	Freeze-dried raspberry powder, or use freeze-dried raspberries, to decorate, optional

Directions

1. Puree the raspberries then push through a fine sieve.
2. In a large bowl mix together the raspberry puree, sugar, champagne and Grand Marnier. Set aside for about 30 minutes to allow the flavours to mingle and the sugar to dissolve a little.
3. Whip the cream until it holds soft peaks, then gradually add the cream to the raspberry mixture, whisking so it remains quite stiff, but not over-whipped. (Remember the mixture will firm more as it chills.)
4. Spoon into 8 glasses, cover and place in the fridge. This can be done at least 2 hours before serving and will give you time to enjoy the remaining champagne.
5. Just before serving, crush 1-2 freeze-dried raspberries over each glass of syllabub.