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Christmas Syllabub

This is rich, but lovely for a treat. It’s good on its own, but also goes well with Christmas Pudding and mince pies!

For a vegan version, use a plain vegan cream, such as Elmlea plant cream.

For V for Life’s position statement on vegetarianism and veganism, please click here.

Serves: 4
Time to prepare: 20 mins
Dietary requirements: Egg-free, Gluten-free, Vegan (with substitutions), Wheat-free

Ingredients

300ml (½ pint) double cream
3 tablespoons caster sugar
Finely-grated rind and juice of 4 clementines
2 tablespoons cointreau or other orange liqueur

To serve:

1 clementine, cut into very thin slices, to decorate

Instructions

Put the cream, sugar, clementine rind and juice and liqueur into a bowl. Whisk gently until very thick and billowy.
Divide between four small bowls and decorate with the clementine slices.

For more great ‘Seasonal and Festive Recipes’, click here.

© Rose Elliot

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