Dessert Recipes > Ginger Syllabub

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.


5 tablespoons Advocaat
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)


- 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.