White Grape and Ginger Syllabub

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

2 lemon

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.

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