Ices

Iced orange and lemon sylabub
1. 

200g ginger biscuits or cookies
150ml white wine
2 tablespoons brandy or Marsala
2 lemons, grated zest and juice
1 orange, grated zest
4 tablespoons caster sugar
500ml double cream

Prepare a loaf tin that will hold about 1 litre, lined on the base and sides with greaseproof paper or clingfilm. Crush the ginger biscuits or cookies in a food processor or put them in a plastic food bag and smash them with a rolling pin. You want fine crumbs, not dust.

Pour the white wine into the bowl of an electric mixer. Add the brandy or Marsala and the grated zest of the lemons and orange. Add the lemon juice (reserve the orange juice for another occasion or just drink it). Add the sugar and cream to the wine and zest mixture, then whisk slowly until thick. The consistency needs to be soft and thick, so that it lies in folds rather than standing in peaks.

Put a thin layer of the biscuit crumbs on the base of the tin, then spoon in half of the syllabub mixture. Add another layer of crushed biscuits, then the rest of the syllabub mixture. Finish with any remaining biscuit crumbs. Wrap the tin firmly in clingfilm and freeze for a good 4 hours or overnight.

The syllabub doesn't freeze solid, so it is easy to cut, but get it out of the freezer 15-20 minutes before you want to serve it.

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