Good Food & Recipes ««
Lemon syllabub

Serves 4
Prep: 10  Cook: 0

Recipe 1
1 cup heavy whipping cream, chilled
1/2 cup white sugar
1/4 cup white wine
1/8 cup fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon ground nutmeg (or to taste)
fresh mint leaves for garnish (optional)
lemon slices for garnish

Recipe 2
4 lemon or plain shortbread biscuits
100ml/3½fl oz white wine
250ml/8½fl oz double cream
4 tbsp icing sugar
120ml/8tbsp lemon curd
2 tbsp flaked almonds, toasted
4 sprigs fresh mint

Recipe 1
Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. Gradually whip in the white wine, lemon juice, and lemon zest. Continue to whip until light and fluffy, but not grainy. Cover the mixture and chill until serving time.
Serve in chilled parfait glasses, garnished with a dash of nutmeg, a sprig of mint, and a slice of lemon. Syllabub should be eaten with a small spoon, and savored.

Recipe 2
Crumble a biscuit into the bottom of four sundae glasses and moisten with half of the wine.
Begin whipping the cream with the sugar and when it reaches soft peaks, fold in the remaining wine and swirl in the lemon curd, leaving a marbling of yellow through the cream.
Spoon the mixture into the glasses and scatter with the toasted almonds.
Garnish with a sprig of mint and serve