Lemon ginger syllabubs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Whipping cream |
| ⅓ | cup | Sugar |
| 1 | Finely grated lemon peel | |
| 2 | tablespoons | Lemon juice |
| 2 | Pieces stem ginger, chopped | |
| 1 | Egg white | |
| 2 | Kiwifruit, peeled, cut in fourths, then sliced | |
| 4 | teaspoons | Stem ginger syrup |
| Lemon twists | ||
| Stem ginger slices | ||
| Cookies | ||
Directions
Whip cream and sugar until cream begins to thicken. Add lemon peel and juice and whisk until thick and velvety.
Fold in stem ginger. Whisk egg white stiffly and fold into cream mixture. Place kiwifruit in bottom of 4 glasses. Sprinkle with stem ginger syrup. Top with cream mixture and chill 2 hours.
Garnish with lemon and stem ginger. Serve with cookies.
VARIATION: Substitute pitted cherries, sliced peaches or nectarines for kiwifruit.
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