Syllabub
This wonderful dessert is so decadent and elegant that it will never go out of style! And it’s so simple…
400 ml of heavy cream
2 tablespoons of Grappa di Moscato San Lorenzo
8 tablespoons of Prosecco di Valdobbiadene San Lorenzo
4 tablespoons of sugar
Place cream and whiskers in the freezer for 5 minutes. In the mean while, in a big bowl, dissolve the sugar in the alcohols. Add the chilled cream and begin to whisk until you obtain a smooth, silky but consistent mixture.
Divide in serving glasses and refrigerate until serving.
