Turkish Delight Syllabub
  • ¾ cup Cointreau
  • the juice of 2 lemons
  • ½ cup sugar, caster or superfine if possible
  • 2⅓ cups double cream (If you can’t get double cream, you can substitute heavy cream)
  • 1 tablespoon rosewater
  • 1 tablespoon orange blossom (or orange flower) water
  • 2 tablespoons pistachios, very finely chopped
  1. Combine the Cointreau, the juice of the lemons and the sugar in a large bowl. Stir to dissolve the sugar. Don’t rush this step as you want the sugar to be fully dissolved.
  2. Add the cream and, using an electric mixer or hand held electric mixer, whip the cream until it is fairly thick. (You can use an ordinary whisk for this, but it will take absolutely ages, and your arm may actually fall off. At least that was what I thought was going to happen when I tried whipping the cream that way.)
  3. Add the rose water and orange blossom water. Whip the cream some more, until the cream just reaches the soft peak stage. This is when, if you lift the beaters, the cream forms soft peaks. Be careful not to over-whip as you don’t want the cream to be too firm.
  4. Spoon the syllabub gently into teacups or serving dishes of your choice (preferably the ones you have been saving at the back of the cupboard for special occasions). Scatter the pistachio pieces on top.
  5. Keep the syllabub in the fridge until serving time. You can make them a few hours ahead. It’s a good idea to cover the serving dishes with a bit of plastic wrap if you are going to chill them for long. It goes without saying, but if you do use cups and saucers, simply put the teacups themselves in the fridge and leave the saucers stacked on the side until serving time to save space.
Recipe by April J Harris at https://apriljharris.com/turkish-delight-syllabub/