Ginger Syllabub

 

Ginger Syllabub ingredients:

to be served in a:

Dry Sherry (2 tbs. / 3.0 cl)

Brown Sugar (3 tbs. / 4.5 cl)

Nutmeg (Ground)

ginger

Lemon Juice (1/2 / 1.5 cl)

Heavy Cream (1/2 Pint / 24.0 cl)

Candied Ginger (3 / 6.0 cl)

Collins Glass

 
 

Ginger Syllabub recipe:

 

Put the sherry, sugar, spices, and lemon juice into a large mixing bowl. Stir until well-blended, then leave to soak for at least half an hour. Beat the cream until it is stiff. Fold in the chopped ginger. Chill thoroughly. Before serving divide into four serving bowls and top with crumbs of crystallized ginger and a shake of nutmeg.

 
 
 

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