An unusual and refreshing dessert, White Grape and Ginger Syllabub is the perfect dish to serve at a dinner party.
2 lb. seedless white grapes, with
6 grapes reserved, halved
8 oz. crushed ginger biscuits
4 egg whites, stiffly beaten
8 oz. castor sugar
10 fl. oz. white wine juice of
15 fl. oz. double cream
4 oz. slivered almonds, toasted
Arrange one-quarter of the grapes on the bottom of a medium-sized serving bowl. Cover with one-quarter of the ginger biscuit crumbs. Continue making layers in this way until the grapes and the ginger crumbs are used up. Set aside.
Place the beaten egg whites in a medium-sized mixing bowl. Beat in one-quarter of the sugar. Using a metal spoon, fold in the remaining sugar. Pour over the wine and lemon juice and stir the ingredients carefully until they are thoroughly combined. Set aside.
Pour the cream into a large mixing bowl and, using a wire whisk or rotary beater, beat the cream until it is thick but not stiff. Using a metal spoon, fold the egg white mixture into the cream. Pour the cream mixture over the fruit and biscuit mixture and place the bowl in the refrigerator to chill for 2 hours.
Remove the bowl from the refrigerator. Arrange the reserved grapes on top and sprinkle over the almonds. Serve immediately.