Gooseberry & Elderflower Syllabub, Ginger Crunch
This is a beautiful light summery dessert which can be made well in advance and ideal for a dinner party. I used my Gooseberry & Elderflower curd as a base which can be found on this website, however you can always substitute it for lemon curd and top it with fresh raspberries for a lovely summery dessert.
Place the curd and softly whipped cream into a medium size bowl, whisk them together for a few seconds. Spoon the mix into 2 pretty glasses (I used martini glasses). Allow to chill for a minimum of 1 hour before serving. Sprinkle the crushed ginger nut biscuits on top, then serve. Enjoy 😊
You can find my recipe for gooseberry & Elderflower curd on my webpage; www.rusticgrub.ie
- 200g Gooseberry & Elderflower curd
- 200ml softly whipped cream
- 3 gingernut biscuits crushed.