Apricot Syllabub

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

The idea of a flavoured cream goes back to the sixteenth century. This one is particularly good, having the sharpness of the apricots set against the smoothness of the cream. Serve it in individual glasses with a sprig of mint.


  • 100 g/4 oz/ cup dried apricots
  • 300 ml/10 fl oz/ cups apple juice
  • 2 eggs
  • 150 ml/5 fl oz/ cup double/heavy cream


    Soak the apricots overnight in the apple juice. Then bring them to the boil and simmer for 5 minutes. Leave to cool and purée in a blender. Separate the eggs and add the yolks to the purée. Whip the whites until stiff and fold in carefully. Lightly whip the cream and fold into the purée as well. Chill for 1 hour before serving.