{"id":18194,"date":"2018-10-08T00:00:00","date_gmt":"2018-10-08T00:00:00","guid":{"rendered":"https:\/\/www.contini.com\/blog\/carina-in-print-daily-record-24\/"},"modified":"2023-05-17T15:27:23","modified_gmt":"2023-05-17T14:27:23","slug":"carina-in-print-daily-record-24","status":"publish","type":"post","link":"https:\/\/www.contini.com\/blog\/carina-in-print-daily-record-24\/","title":{"rendered":"carina in print – daily record"},"content":{"rendered":"

Carina’sDaily Record<\/a>recipe this week is the perfect Monday pick me up. In print Monday 8th October 2018<\/p>\n

\n

Lemon Syllabub
\nServes 4<\/p>\n

Ingredients<\/strong>
\n\u00bd bottle sweet white wine or Crabbies ginger wine is lovely
\n50g caster sugar
\nZest of two lemons and the juice
\n1 inch of fresh ginger, peeled
\n300ml double cream<\/p>\n

Method<\/strong>
\n1. Add the wine, sugar, lemon and ginger to a pan and heat. Simmer until it
\nreduced by half and then sieve. Chill until cold.
\n2. Beat the cream and slowly add the chilled syrup. Beat until the mixture is lightand the cream is set.
\n3. Pour into pretty glasses and set for at least an hour and enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":"

Carina’sDaily Recordrecipe this week is the perfect Monday pick me up. In print Monday 8th October 2018 Lemon Syllabub Serves 4 Ingredients \u00bd bottle sweet white wine or Crabbies ginger wine is lovely 50g caster sugar Zest of two lemons and the juice 1 inch of fresh ginger, peeled 300ml double cream Method 1. Add […]<\/p>\n","protected":false},"author":2,"featured_media":13211,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[27,17],"tags":[407,228,295,268,359,294,335,363],"restaurant":[],"acf":[],"yoast_head":"\nLemon Syllabub -carina in print - daily record - Contini<\/title>\n<meta name=\"description\" content=\"Carina'sDaily Recordrecipe this week is the perfect Monday pick me up. 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