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Ginger Syllabub
Preparation
Time: 20 minutes (plus refrigeration time)
1
1/4 cups double cream
30g caster sugar
1/4 cup dark rum
2 globes bottled stem ginger, drained, chopped
finely
1 tablespoon bottled stem-ginger syrup
1/2 teaspoon ground ginger
1/2 teaspoon grated fresh nutmeg
2 tablespoons lime juice
1 teaspoon finely grated lime rind
4 ginger biscuits |
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Beat
cream and sugar in large bowl with electric mixer
until mixture begins to stiffen. Gently fold through
rum, stem ginger, syrup, ground ginger, nutmeg,
juice and rind.
Pour
cream mixture into four glasses; refrigerate 1
1/2 hours.
Serve
syllabub with ginger biscuits.
SERVES
4
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