youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More Nigella recipes

Turkish Delight Syllabub

by . Featured in NIGELLA BITES
Print me

Introduction

This hasn't got the temple-aching sweetness of Turkish Delight, nor its palate-cleaving glutinousness, but rather it is a cloud-light spoon-pudding version which attempts to catch its aromatic essence.

That it requires no cooking, merely some pouring and whisking, doesn't hurt either.

This hasn't got the temple-aching sweetness of Turkish Delight, nor its palate-cleaving glutinousness, but rather it is a cloud-light spoon-pudding version which attempts to catch its aromatic essence.

That it requires no cooking, merely some pouring and whisking, doesn't hurt either.

Turkish Delight Syllabub
Photo by Francesca Yorke

Ingredients

Makes: eight 150ml / 6oz glasses

Metric Cups
  • 175 millilitres cointreau
  • juice of 2 lemons
  • 125 grams caster sugar
  • just under 600 millilitres double cream
  • 2 tablespoons rosewater
  • 2 tablespoons orange-flower water
  • 2 tablespoons pistachios (finely chopped)
  • ¾ cup cointreau
  • juice of 2 lemons
  • ⅔ cup superfine sugar
  • 2½ cups heavy cream
  • 2 tablespoons rosewater
  • 2 tablespoons orange-flower water
  • 2 tablespoons pistachios (finely chopped)

Method

  1. Whip the cream to soft peaks in a freestanding mixer. If you haven't got one, don't worry - but I would then advise a hand-held electric mixer.
  2. In a separate bowl, combine the Cointreau, lemon juice, flower waters and sugar. Then gradually beat this mixture into your whipped cream, and keep whisking until you have a creamy mixture that's light and airy but able to form soft peaks. I always think of syllabub as occupying some notional territory between solid and liquid; you're aiming, as you whisk, for what Jane Grigson called "bulky whiteness". Whatever: better slightly too runny than slightly too thick, so proceed carefully, but don't get anxious about it. You can anyway probably see the texture it is from the picture.
  3. Spoon the syllabub in airy dollops into small glasses, letting the mixture billow up above the rim of the glass, and scatter finely chopped pistachios on top.
  1. Whip the cream to soft peaks in a freestanding mixer. If you haven't got one, don't worry - but I would then advise a hand-held electric mixer.
  2. In a separate bowl, combine the Cointreau, lemon juice, flower waters and sugar. Then gradually beat this mixture into your whipped cream, and keep whisking until you have a creamy mixture that's light and airy but able to form soft peaks. I always think of syllabub as occupying some notional territory between solid and liquid; you're aiming, as you whisk, for what Jane Grigson called "bulky whiteness". Whatever: better slightly too runny than slightly too thick, so proceed carefully, but don't get anxious about it. You can anyway probably see the texture it is from the picture.
  3. Spoon the syllabub in airy dollops into small glasses, letting the mixture billow up above the rim of the glass, and scatter finely chopped pistachios on top.

Tell us what you think

What 1 Other has said

  • This recipe is so simple and easy to "whip" up! Light, fruity, a great summer treat. I often place a few summer fruit berries in the bottom of the glass for contrast.

    Posted by Gongy71 on 2nd March 2014
Show more comments