- 1 Bottle of Red Wine
- 2 Cups Caster Sugar
- 750 ml Cream
- 2 (small) limes
- 2 sheets of leaf gelatin
- 5 to 10 cardamom pods (depends on how much you like cardamom)
- Squeeze the limes and add the juice from same to red wine and then add sugar and cardamom pods
- Gently heat the wine, lime, sugar and cardamom pods until the sugar dissolves
- Remove cardamom pods from mixture
- Let this mixture cool to room temperature
- Soak sheets of leaf gelatin in cold water for approximately 10 minutes - until soft
- Remove gelatin sheets from cold water, add to cooled wine/sugar/lime and mix until gelatin is dissolved
- Using your whisk - or an electric mixture if that’s your thing - beat the cream into the wine/sugar/lime/gelatin until the concoction is mixed to a red, creamy froth
- Put concoction in to wine glasses, refrigerate overnight
With a bit of luck, the mixture will have separated a bit in the fridge overnight, with a darker red gelatin at the base and a pinkish froth on top.
Eat with a few friends. Or eat it all yourself but be warned that you might start seeing double. Or triple.
This is a modified syllabub - a recipe that has been traced back to the Tudors.