Nigella Lawson Turkish Delight Syllabub
- Reviews 3
Ready In: 15 mins
Serves: 8
Yields: 1 1/4 liters
Ingredients
- 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
- 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.
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