Lemon and ginger syllabub
Syllabub is a wonderful dessert that usually forms one of the layers of a perfect trifle, the others being sponge and custard (never fruit). It is, however, exceptional on its own.
- Put the wine and ginger syrup (taken from the jar of stem ginger) into a stainless-steel pan and heat until it has reduced by half. Cool, then add the cognac, ginger wine (for example Stone's Original Green Ginger Wine), lemon rind (thinly pare, absolutely no pith, so use a potato peeler) and juice . Cover with a lid or plastic wrap and leave overnight to infuse.
- The next day, strain the liquid through a fine sieve into a jug. Put the cream into the bowl of an electric mixer and beat it. Add the wine infusion a little at a time, beating gently until all the liquid has been absorbed. Do not overbeat.
- Gently fold the three globes of stem ginger finely diced into the mixture, then pile into chilled glass dishes and chill for 1-2 hours.
- Just before serving, drizzle a little extra ginger syrup over each portion and decorate with a sliver of stem ginger.