Home

Ginger syllabub

Do not whip the cream until standing in stiff peaks, or the syllabubs will be too solid.
Syllabubs are always chilled before serving so that the flavours can mingle, but do not leave any longer than the specified time or the mixture will separate.

ingredients

serves 4
5 tablespoons Advocaat
3 tablespoons ginger marmalade
300 ml (1/2 pint) double cream
crystallized ginger or drained stem ginger, cut into small pieces, to decorate
crisp biscuits, to serve

method

1. Mix the Advocaat and marmalade together in a small bowl.

2. Whip the cream until standing in soft peaks. Using a large metal spoon, fold the marmalade mixture into the cream.

3. Spoon the mixture into 4 stemmed
dishes, cover with cling film and refrigerate for at least 30 minutes, or up to 2 hours.

4. Just before serving, decorate each syllabub with pieces of ginger. Serve chilled, with crisp biscuits.

What did you think?

4 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved