Stay up to date with notifications from The Independent

Notifications can be managed in browser preferences.

Ginger syllabub

Serves 6

Skye Gyngell
Sunday 13 January 2008 01:00 GMT
Comments

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.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in