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Recipe

Ginger syllabub

15 min • 4 to 6 servings •
David
Creamy lemon mousse dessert served in a glass, garnished with lemon zest, on a plate with a spoon, with ingredients in the background.

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.

Ready

  • 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

    • Set

  • 2 medium to large bowls
  • Glasses to serve

    • Go!

  • 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.

    • ginger

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