My goodness, there are so many!
I'm a bit of a cookbook junkie: I adore the good ones for real cooks, and love to work out how they have been 'pitched' and 'packaged' (that's the publisher in me), and why people buy them. Sharing recipes is one of my favourite things to do, and I appreciate the friends whose skill and taste is similar to my own, and who send me recipes to try.
It's been so hard to choose, but this is a recipe that was a surprise when I tried it and which I've come back to again and again: it will be my store-cupboard standby for adding a bit of glam and extravagance to a meal. If you have lemons, this is a gorgeous one for you!
from "A Year in my Kitchen" by Skye Gyngell
200g caster sugar
200ml dry sherry
finely grated zest and the juice of 1 lemon
600ml double cream
(optional: 1-2 tsp finely chopped preserved stem ginger in syrup - * I've never added this)
Combine the sugar, sherry, lemon zest and juice in a bowl and stir well. In another bowl, very lightly whip the cream - just enough to thicken it slightly.
Gently fold the sherry mixture into the cream until just combined (the addition of lemon and sherry will combine to thicken the cream). If using, at this point fold in the chopped ginger and a little of the syrup from the jar.
Spoon the syllabub into small glasses (I use fancy little wine glasses). Refrigerate for an hour or so, to chill before serving.
I've discovered that this is a quick recipe that usually works beautifully. I've sometimes dropped a raspberry on top of each one at the last minute. Don't be tempted to serve it with anything else, such as biscuits or cake - it's so rich that it deserves to be savoured and eaten slowly with no distractions. No-one will want anything else, I promise you....
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