Nigella Lawson Turkish Delight Syllabub

Sackville's Note:

Posted in response to a request on the message boards.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Serves: 8

Yield: 1.2 liters

• 12 tablespoons Cointreau liqueur
• 2 lemons , juiced
• 8 tablespoons caster sugar
• 600 ml double cream , just under
• 2 tablespoons rose water
• 2 tablespoons orange flower water
• 2 tablespoons pistachios , finely chopped

Directions:

1. Mix the cointreau, lemon juice and sugar in a large bowl, stirring to dissolve the sugar.
2. Slowly stir in the cream and then begin to whisk with an electric mixer.
3. Whisk until the cream is fairly thick, but not thick enough to hold its shape.
4. Sprinkle in the flower waters and keep whisking until you have a light and airy mixture that forms soft peaks.
5. Be careful, it's better to have it a bit too runny than too thick.
6. Spoon into small glasses, letting the mixture come up over the rim of the glass.
7. Scatter finely chopped pistachios on top.

Reviews

[Clinquant]

This is a gorgeous easy recipe. I froze the leftovers with the pistachios mixed in and it made delicious ice cream!

[elmsyrup]

this sounds delicious, but I was thinking how about having it as a filling/topping for an almond sponge cake, sprinkle the pistachios on top? Perhaps soak the cake in a little syrup and make the syllabub a bit less sweet?

[Flowerfairy]

Very delicious: smooth, velvety, fluffy, yum! Just be sure to serve it in not too big portions, otherwise it is too much cream.