Gone are the days when cranberries were used only for cranberry sauce. Their brilliant colour and tart taste make them a bonus for both sweet and savoury dishes.
Here is an exciting end to the festive meal. The surprise in this layered dome is a centre of lemon syllabub. The dome should not be made more than 24 hours in advance, and although it looks elaborate and takes time to chill, the actual preparation is quick.
Put all but 4 or 5 cranberries into a saucepan with
Next grate the lemon rind and squeeze the juice of half the lemon. Whisk the cream until it starts to thicken, then whisk in the sifted icing sugar and continue whisking until the cream holds soft but not stiff peaks. Very gradually stir in the lemon juice with a metal spoon, followed by the grated rind. Spoon the syllabub into the cranberry-lined basin and refrigerate for at least 6 hours.
Break the chocolate into small pieces. Put it with the remaining
© 1997 Josceline Dimbleby. All rights reserved.