NIGELLA LAWSON TURKISH DELIGHT SYLLABUB
Make and share this Nigella Lawson Turkish Delight Syllabub recipe from Food.com.
Provided by Sackville
Categories Dessert
Time 15m
Yield 1 1/4 liters, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the cointreau, lemon juice and sugar in a large bowl, stirring to dissolve the sugar.
- Slowly stir in the cream and then begin to whisk with an electric mixer.
- Whisk until the cream is fairly thick, but not thick enough to hold its shape.
- Sprinkle in the flower waters and keep whisking until you have a light and airy mixture that forms soft peaks.
- Be careful, it's better to have it a bit too runny than too thick.
- Spoon into small glasses, letting the mixture come up over the rim of the glass.
- Scatter finely chopped pistachios on top.
AMARETTO SYLLABUB
This is really an Anglo-Italian hybrid: the syllabub is entirely English, though the liqueur used makes it Italian in the extreme. The crumbled Amaretti biscuits give a trifle-like contrast of soaked sponge and soft cream. Utterly delicious, and the work of moments to make, this is something you can pull out anytime you want to end a dinner party with aplomb.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pour the amaretto liqueur into a bowl with the sugar and lemon juice and whisk to mix.
- Whisk in the heavy cream and whip this mixture until it has thickened but is still soft and billowy.
- Crumble 2 little amaretti biscuits into each of the 4 glasses (each with a yield of about 2/3 cup).
- Divide the syllabub between the glasses on top of the crumbled biscuits.
- Crumble another macaroon or 2, and sprinkle this golden rubble over the top of all the glasses to give a fine sprinkle of crumbs on each. Serve the remaining amaretti alongside the syllabub.
ETON MESS
There is no variation of this pudding I don't like, and I must have made several in my time. This one uses bottled, proper fresh pomegranate juice to encourage the strawberries to ooze out their fragrant summery juices. If you're making this with out-of-season strawberries, then you stand a chance of using freshly squeezed pomegranate juice, in which case, sprinkle some seeds on top of this voluptuous mound of meringue and berry-spiked cream.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Hull and chop the strawberries and put into a bowl and add the sugar and pomegranate juice and leave to macerate while you whip the cream.
- Whip the cream in a large bowl until thick but still soft. Roughly crumble in 4 of the meringues nests - you will need chunks for texture as well as a little fine dust.
- Take out about half a cupful of the chopped strawberries, and fold the meringue cream and rest of the fruit mixture together.
- Arrange on 4 serving plates or glasses or in a mound, and top each with some of the remaining macerated strawberries.
TURKISH DELIGHT SYLLABUB
This is a Nigella Lawson recipe for a simple yet Oh so delicious dessert (definitely not one for the kids)
Provided by WicklewoodWench
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine the Cointreau, lemon juice and sugar in a large bowl and stir to dissolve the sugar.
- Whisk in the cream until fairly thick, but still not thick enough to hold its shape,
- 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
- Spoon the syllabub into into small glasses, letting the mixture billow up above the rim of the glass,
- Sprinkle finely chopped pistachios on top.
Nutrition Facts : Calories 326.1, Fat 29.2, SaturatedFat 17.7, Cholesterol 104.8, Sodium 29.3, Carbohydrate 16.1, Fiber 0.2, Sugar 13.1, Protein 2
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