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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a Nigella Lawson recipe for a simple yet Oh so delicious dessert (definitely not one for the kids) Ingredients:
12 tablespoons cointreau liqueur (approx. 175ml) |
2 lemons, juice of |
8 tablespoons approx. 125g caster sugar |
600 ml double cream |
2 tablespoons rose water |
2 tablespoons orange flower water |
2 tablespoons pistachios, finely chopped |
Directions:
1. Combine the Cointreau, lemon juice and sugar in a large bowl and stir to dissolve the sugar.
2. Whisk in the cream until fairly thick, but still not thick enough to hold its shape,
3. Dribble in the flower waters and then keep whisking until you have a creamy mixture that is light and airy but able to form soft peaks
4. Spoon the syllabub into into small glasses, letting the mixture billow up above the rim of the glass,
5. Sprinkle finely chopped pistachios on top.
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