Christmas syllabub
Serves: 6
Ingredients
- 75g sultanas
- 4 tbsp medium sherry
- 4 tbsp brandy
- 75g dark Muscovado sugar
- 1 lemon, finely grated zest and juice
- 1 orange, finely grated zest and juice
- 1 tsp ground ginger
- 1 heaped tsp ground cinnamon
- 570ml chilled double cream
- 2 pieces stem ginger (from a jar), diced
- 1 pomegranate, seeds only
Method
- Mix the sultanas and sherry together in a small basin and leave to soak overnight.
- The following day, mix the brandy, sugar and lemon and orange zest and juice together in a large mixing bowl.
- Stir until the sugar dissolves then stir in the spices and the chilled cream and whisk until just forming soft peaks.
- Fold in the sultanas and sherry followed by the stem ginger and most of the pomegranate seeds.
- Spoon into a large serving dish or individual wine glasses and sprinkle with the remaining pomegranate seeds.
- Chill in the fridge for a couple of hours.
