Ingredients for Nigella Lawson Turkish Delight Syllabub
- Cointreau Liqueur
- Lemons
- Caster Sugar
- 300ml double cream
- Rose Water
- Orange Flower Water
- Pistachios
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How to Make Nigella Lawson Turkish Delight Syllabub
- In a large bowl, gently whip the double cream until it forms soft peaks. Be careful not to overwhip.
- In a separate bowl, whisk together the rosewater, icing sugar, and lemon juice until the sugar is dissolved.
- Gently fold the rosewater mixture into the whipped cream, ensuring not to deflate the cream.
- Crumble the Turkish delight into small pieces.
- Gently fold the crumbled Turkish delight into the cream mixture.
- Spoon the syllabub into individual serving glasses or a larger bowl.
- Refrigerate for at least 30 minutes to allow the flavors to meld and the syllabub to set slightly before serving.
- Garnish with extra crumbled Turkish delight and a sprinkle of rose petals, if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
51g
Fat
88g
Carbs
6g