Turkish delight syllabub

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.

INGREDIENTS

Makes: eight 150ml / 6oz glassesMETRICCUPS

  • 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)

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.

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