Strawberry & stem ginger syllabub

with shortbread
Dietmar from Hawkesdown
Prep time: 
25 mins
Cook time: 
35 mins
For the syllabub:
  • 200ml strawberry puree
  • 50ml orange juice
  • 1 lemon rind & juice
  • 170g caster sugar
  • 900ml double cream
  • Pinch of nutmeg
  • 20g chopped stem ginger
  • 100g chopped strawberries
  • Fresh mint leaves
For the shortbread:
  • 230g butter
  • 100g caster sugar
  • 225g plain flour
  • 100g corn flour
  • Pinch of salt
To make the syllabub:
  1. Mix the puree, orange juice, lemon , caster sugar , nutmeg and stem ginger
  2. Fold in (slightly whipped) double cream
  3. Portion in ramekins and garnish with chopped strawberries & fresh mint
To make the shortbread:
  1. Mix butter and sugar until creamy
  2. Fold in gently sift plain flour & corn flour, pinch of salt
  3. Don’t over work mix, keep it as cool as possible
  4. Roll out dough ½ inch thick and cut desired shapes
  5. Place on grease proof paper and prick closely with fork
  6. Bake in hot oven 220 for 5 minutes
  7. Reduce temperature to 170 degrease and bake for a further 30 – 35 minutes
  8. Leave to cool and serve with the syllabub