Kumquat Syllabub

Name: Kumquat Syllabub
Total time: 15 min
Yield: Serves 4
Ingredients: 1/4 cup sugar; 12 kumquats, 6 slivered and 6 zested; 1/2 cup plus 1 tablespoon moscato d'Asti; 1 tablespoon limoncello; 1 1/3 cups heavy cream

By Amanda Hesser

Total Time: 15 minutes, plus chill time
Rating: 5(9)
Comments: Read comments

Featured in: THE ARSENAL

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:Serves 4

¼cup sugar
12kumquats, 6 slivered and 6 zested
½cup plus 1 tablespoon moscato d'Asti
1tablespoon limoncello
1⅓cups heavy cream

Ingredient Substitution Guide

Preparation

Step 1
In a small pan, combine the sugar, slivered kumquats and 2 tablespoons water. Cook over medium heat until the the kumquat slivers are tender, 3 to 5 minutes. Strain the syrup into the bowl of your mixer. Let cool, then stir in the kumquat zest, moscato and limoncello. Reserve the kumquat slivers (which are now candied from the syrup).
Step 2
Turn the mixer to medium speed and slowly pour in the cream. Whip until it holds stiff peaks. Spoon into 4 tumblers, cover and chill. Lay a few kumquat slivers on each.