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    Saffron Orange and Apricot Syllabub

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    Saffron Orange and Apricot Syllabub

    Syllabub is a dish with a venerable ancestry, a favourite of Tudor times when a visit to the milking parlour was a recreational activity for the gentry. Early recipes called for the cow to be milked directly into a pitcher of sweetened wine, producing a frothy head, the syllabub, which could be scooped off and eaten with a spoon.

    • Vegetarian
    • Preparation time: 20 minutes
    • Total time: 20 minutes, plus chilling 20 minutes

    Serves: 6


    • Pinch of saffron (about 12 threads)
    • Juice and finely grated zest of 1 orange
    • 8 ginger biscuits or 12 amaretti biscuits
    • 3 dried apricots, cut into small dice
    • 568ml carton whipping cream
    • 3 tbsp caster sugar
    • 150ml dry sherry


    1. Toast the saffron threads in a dry pan over a medium heat for a few seconds to release their flavour. Add the saffron to the juice and zest of the orange and leave to infuse in a warm place for half an hour. Roughly crush the biscuits - leave them a little crunchy - and mix with the chopped apricots.
    2. Divide the mixture between 6 tall glasses. Whisk the cream until it holds stiff peaks. Whisk in the sugar, sherry and the saffron and orange mixture. Spoon the syllabub over the biscuit base and leave to chill for an hour or two before serving.

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