Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Syllabub is a quintessentially English dessert. When done well, its clean, light flavour makes a satisfying end to a meal. Very quick and easy to make, it is lovely served just on its own or perhaps with some little crumbly shortbread biscuits – or, at this time of year, with a little plate of sliced blood oranges.
200g/7oz caster sugar
200ml/7fl oz dry sherry
The finely grated zest and juice of one lemon
1tbsp of very finely chopped stem ginger
600ml/1 pint double cream
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 the sherry and lemon juice will continue to thicken the cream. At this point, fold in the chopped ginger with a little syrup from the jar.
Spoon the syllabub into small glasses and refrigerate for an hour or so; just long enough to lightly chill before serving.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments