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 Apple has installed security backdoors on 600m iPhones and iPads, claims security researcher
- 2 UK pirates will get four warning letters a year
- 3 Fight Club 2: Chuck Palahniuk sequel is a 'meta-fictional comment on the cultural response to the original'
- 4 Is Gideon Levy the most hated man in Israel or just the most heroic?
- 5 Israel-Gaza conflict: Deadly flechette shells 'used by Israeli military in Gaza Strip’
iJobs Food & Drink
£30000 - £45000 per annum + Bonus+Benefits+Package: Harrington Starr: VB.NET a...
Unpaid voluntary role: Old Royal Naval College: To assist the Visitor Experien...
£45-£55k OTE £75k : Charter Selection: Major London International Fashion and ...
£17K OTE £30K: Charter Selection: Highly successful and innovative specialist...