Syllabub is a quintessentially English dessert. When done well, its clean, light flavour makes a satisfying end to a meal. Very quick and easy to make, it is lovely served just on its own or perhaps with some little crumbly shortbread biscuits. In restaurant we use lemon and fennel biscotti.
- 250g of Greengage, Damson or English plums
- 1tbsp of grated or very finely chopped stem ginger
- 4 tbsp clear honey
- 3 tbsp caster sugar
- 600ml/1 pint double cream
- Stone and roughly chop the plums. Place the fruit in a small saucepan with the honey, ginger and and 4 tablespoons of cold water.
- Cook the fruit for 5-8 minutes, or until it has softened slightly. Strain through a sieve, reserving the juice. Stir the sugar into the juice until dissolved. Place the fruit in 4 glasses and spoon a tablespoon of the fruit syrup over each. Allow to cool.
- In a clean, dry bowl, very lightly whip the cream – just enough to thicken it slightly. Gently fold the fruit syrup into the cream until just combined – the syrup will continue to thicken the cream.
- Spoon the cream over the fruits in the glasses and chill for at least 1 hour before serving.