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Syllabub by Sam Mannering

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Eat this with friends under a tree in a meadow, preferably. Chill in the fridge before serving if you want in order to get that lovely coolness so desired on a ridiculously hot day. 



280ml cream

zest and juice of half a lemon

2 tbsp caster sugar

2 tbsp sherry

1 tsp brandy 


 Throw (not literally, of course) all ingredients together in a large bowl, and beat until the mixture forms stiff peaks. 


Pile into wine glasses. Zest some lemon over the top for a bit of visual interest, and you are done. 


Refrigerate for at least an hour, before serving.