This is a most English dessert. It’s light, easy to make and a lovely way to end a meal.
I love stem ginger. It’s quite intense stuff so a little goes a long way. The juice in the jar is also wonderfully aromatic and carries a punch.
You can make this in advance, which makes this a good contender for a dinner party.
- 7oz caster sugar
- 7fl oz dry sherry
- Finely grated zest and juice of one lemon
- 1 Tbsp of very finely chopped stem ginger (and a little of the juice from the jar)
- 1 pint double cream
- 2 medium to large bowls
- Glasses to serve
- In the large bowl, add together the sugar, sherry, lemon zest and juice. Stir it well.
- In a second bowl, lightly whip the cream. It should only be slightly thickened… not thick at all.
- Into this, very gently fold the sherry mixture until it is just combined. Don’t over-work it.
- Then fold in the chopped ginger with a little syrup from the jar.
- Line up some small glasses (small martini glasses, shot glasses, whatever you like) and spoon in the syllabub.
- Refrigerate for an hour or so.