Lemon ginger syllabubs

Yield: 4 Servings

Measure Ingredient
1¼ cup Whipping cream
⅓ cup Sugar
1 \N Finely grated lemon peel
2 tablespoons Lemon juice
2 \N Pieces stem ginger, chopped
1 \N Egg white
2 \N Kiwifruit, peeled, cut in fourths, then sliced
4 teaspoons Stem ginger syrup
\N \N Lemon twists
\N \N Stem ginger slices
\N \N Cookies

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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