Sunday 13 January 2008
Syllabub is a quintessentially English dessert. When done well, its clean, light flavour makes a satisfying end to a meal. Very quick and easy to make, it is lovely served just on its own or perhaps with some little crumbly shortbread biscuits – or, at this time of year, with a little plate of sliced blood oranges.
200g/7oz caster sugar
200ml/7fl oz dry sherry
The finely grated zest and juice of one lemon
1tbsp of very finely chopped stem ginger
600ml/1 pint double cream
Combine the sugar, sherry, lemon zest and juice in a bowl and stir well. In another bowl, very lightly whip the cream – just enough to thicken it slightly. Gently fold the sherry mixture into the cream until just combined – the addition of the sherry and lemon juice will continue to thicken the cream. At this point, fold in the chopped ginger with a little syrup from the jar.
Spoon the syllabub into small glasses and refrigerate for an hour or so; just long enough to lightly chill before serving.
Life & Style blogs
- 1 BBC told new political editor must be 'impartial' with Nick Robinson reportedly stepping down
- 2 Number of young homeless people in Britain is 'more than three times the official figures'
- 3 Humans of New York image of crying gay teen receives best response yet from Ellen DeGeneres
- 4 The map showing the most dangerous tourist destinations in Europe, according to the Foreign Office
- 5 Swedish minister gives strongest case yet on why EU should stop turning away asylum seekers
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