Ginger syllabub recipe
information
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
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
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.
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.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
