Fig & mint syllabub

Fig & mint syllabub

By
From
Sugar Free
Makes
4
Cooking time
15 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
400ml double cream
1 teaspoons vanilla extract
1 tablespoon pedro ximenez sherry, (or other sweet sherry or unsweetened grape juice)
100ml Yoghurt, natural
4 large figs, cut into chunks
240ml unsweetened grape juice
1 tablespoon chopped mint
40g walnuts, chopped

Method

  1. Beat together the cream, cinnamon, vanilla and the Pedro Ximénez sherry to a soft dropping consistency – don’t overbeat, as it will thicken more in the fridge. Stir in the yoghurt, then chill. Place the figs in a bowl and toss with the 240ml grape juice and mint. Set aside for 5 minutes for the flavours to mingle. To assemble, layer the figs and juice, the cream and the walnuts in glasses and serve immediately.
Tags:
sugar free
healthy
clean eating
good for you
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