Cherry syllabub and Christmas cheer

It’s Christmas Eve and I can’t help but feel contemplative. A year of big changes is almost at a close and I’m super excited about next year. Baking with Gab has taken me to wonderful places, and put me in touch with amazing people.
Most recently, those amazing people are from Anchor Cream. They approached me to see if I’d like to put together some creamy recipes. Being a dairy lover from way back, I naturally said yes! The cream is deliciously smooth and creamy (duh) and comes in these handy little bottles which make it tempting to stick in a straw and take a few sips. Definitely going to be seeing more Anchor Cream in my fridge in the new year…
I can’t wait to continue making delicious treats next year! Before next year, however, I’ve got Christmas Day!
I’m spending mine with lots of family and a couple of welcome blow-ins. I love that Christmas at my parents’ house is open to all. It’s this giant free-for-all with kids darting in and out, adults indulging in the lolly bowls that the kids haven’t found, dogs getting underfoot and food EVERYWHERE. Ham and pork and cakes and salads and chicken and bread and dips and cheese and pavlova. You get the point.

And bubbles. There are always bubbles dancing around, blown by kids and adults alike.
I can’t imagine Christmas being anything but this wonderful, chaotic gathering, where people are coming and going all throughout the day. A dessert like this is perfect for hot, busy days like Christmas – they’re quick, no-bake, and they look super festive.
How do you spend Christmas day? And what are you planning on making?

Cherry syllabub

Makes 4
  • 250g cherry flesh
  • juice and zest of one small lemon
  • 1/3 cup white sugar
  • 1 1/2 cups (425ml) thickened cream (I used Anchor Cream)
  • 1/4 cup icing sugar
  • 1/4 tsp vanilla bean paste
  • Chocolate shavings, to decorate
If you haven’t got a cherry pitter, squash your cherry with the side of a knife, like I did in this video. 
Put your cherry flesh, sugar, juice and zest into a saucepan. Stir for four minutes over a medium heat, allowing it to come to a simmer as you go. Remove from the heat and set to one side.
Whip your cream on a medium-high speed for 2-3 minutes until it is loosely whipped – you want it to be somewhere in between custard and mousse in consistency. It should look silky and a little shiny.
Grab your cherries and spoon some of them into the base of each of your cups. Top with a small amount of juice. Gently top with a couple of spoonfuls of the cream, smoothing out the top as you go. Spoon over more of the cherries, then cover with cream again.
Pop in the fridge for an hour to chill, then sprinkle chocolate shavings over the top to serve.

4 thoughts on “Cherry syllabub and Christmas cheer”

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