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.
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