Dessert Recipes > Ginger Syllabub
Starter - Prawn Pastry Puffs
Main Course - Flanders Beef
Dessert - Ginger Syllabub
It is also easy to make but do be careful not too over whip the cream or the syllabub will be too solid. It is also best not too leave the syllabub chilling for too long as the flavors will separate.
3 tablespoons ginger marmalade
1/2 pint of double cream
crystallized ginger or drained stem ginger, cut into small pieces to decorate
crisp biscuits to serve
(see measure conversions for more information)
- Whip the cream until standing in soft peaks.
- Using a large metal spoon, fold the marmalade mixture into the cream.
- Refrigerate for at least half an hour, or up to 2 hours.
- Just before serving, decorate with pieces of ginger.
- Serve chilled, with crisp biscuits.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Dessert Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
This recipe is part of March 2007 Recipes Menu
Starter - Prawn Pastry Puffs
Main Course - Flanders Beef
Dessert - Ginger Syllabub
How to make ginger syllabub:
If you have some room after the previous courses here is a light but unusual dessert, a ginger syllabub to refresh the taste bubs.It is also easy to make but do be careful not too over whip the cream or the syllabub will be too solid. It is also best not too leave the syllabub chilling for too long as the flavors will separate.
Ingredients
5 tablespoons Advocaat3 tablespoons ginger marmalade
1/2 pint of double cream
crystallized ginger or drained stem ginger, cut into small pieces to decorate
crisp biscuits to serve
(see measure conversions for more information)
Method
- Mix the Advocaat and marmalade together in a small bowl.- Whip the cream until standing in soft peaks.
- Using a large metal spoon, fold the marmalade mixture into the cream.
- Refrigerate for at least half an hour, or up to 2 hours.
- Just before serving, decorate with pieces of ginger.
- Serve chilled, with crisp biscuits.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Dessert Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
