Satsuma Syllabub Recipe
By James Maddock
A few weeks ago I tried making a syllabub and I was very pleased with the result. It's a delicious dessert and quite unlike anything else I have tasted before. The only drawback is that it isn't suitable for children. So I thought I would try making a non-alcoholic one. This satsuma syllabub recipe is ideal for Christmas, since, in my experience anyway, there are always plenty of satsumas in the house at that time. Of course if it can be made at any other time of the year - the choice is yours!
- 4 satsumas
- 5 fluid oz double cream
- 1 tablespoon caster sugar
- curls of satsuma skin to decorate
- Wash 2 of the satsumas and finely grate the zest into a bowl (see picture 1).
- Add the cream (see picture 2), stir, cover and leave for at least 30 minutes.
- Strain the cream through a nylon sieve into another bowl (see picture 3), pressing through as much of the oily rind as possible to give flavour (see picture 4).
- Squeeze the juice from all the satsumas and add to the cream (see picture 5).
- Add the sugar to the cream.
- Whisk gently over a low heat (see picture 6) until the mixture thickens.
- Spoon the mixture 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.
Prep Time: 200 minutes
Cook Time: 10 minutes
Yield: 2 servings