Christmas Recipes > Christmas Satsuma Syllabub

How to make Christmas satsumas syllabub:
There are always plenty of satsumas in the house around Christmas and this is a quick to make dessert which uses up any leftover fruit.



Ingredients

4 Satsuma
5 fluid oz double cream
1 tablespoon caster/superfine sugar or apricot jam/jelly to taste
Curls of Satsuma skin to decorate
(see measure conversions for more information)

Method

- Wash 2 of the Satsuma and finely grate the zest into a bowl.
- Add the cream, stir, cover and leave for at least 30 minutes.
- Strain the cream through a nylon sieve into another bowl, pressing through as much of the oily rind as possible to give flavour.
- Squeeze the juice from all the Satsuma and add to the cream.
- Half whisk the cream, stir in the sugar or jam to taste.
- Whisk again, gently, to prevent curdling, until the mixture forms soft peaks, then spoon into small individual glasses.
- Cover and chill until ready to serve.
- Decorate with Satsuma curls before serving.
- Do not make this more that 1 hour before serving as the mixture may separate.




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