Ginger Syllabub
450ml (¾ pint) Double Cream
100ml (4 floz) Brandy
160g (6oz) Preserved Ginger
6 Ginger Nut Biscuits
Ginger Wine
Finely crush the biscuits and place in the bottom of 8 wine glasses and moisten with a little ginger wine.
Whisk the double cream, as it begins to thicken slowly add the brandy and whisk until thick.
Fold in the chopped ginger
Spoon into glasses.
Garnish with slivers of stem ginger.
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