Lemon Syllabub Recipes

LEMON SYLLABUB

Steps:

• Zest and juice the lemon.
• Put the spices, sugar, zest, lemon juice and sherry in a bowl and stir so that the mixture dissolves.
• Pour the cream into the spice mix, whisking continuously.
• Continue to whip until the cream reaches the soft peak stage.
• Break the biscuits roughly and blend in a food processor until the biscuits become crumbs.
• Divide the biscuit mixture between 4 glasses and top with the syllabub.
• Leave in the fridge for an hour to set before serving.

LEMON SYLLABUB

Steps:

• Pour the cream into a bowl and whip until it just holds its shape.
• Place the egg whites into a separate bowl and whisk them (I use an electric hand whisk) until stiff.
• Add the sugar 1 tbsp at a time, whisking well between additions until the mixture is smooth and glossy but still stiff.
• Gently fold the finely grated lemon rind into the whipped cream, along with the lemon juice and egg whites until everythiong is well mixed.
• Spoon into 4 serving glasses and chill.
• for 30 minutes Garnish with lemon rind and serve with dessert biscuits.

LEMON CURD SYLLABUB

Steps:

• Set out 4 serving glasses and crumble a biscuit in each one, use half of the wine to moisten the crumbs.
• Whip the cream together with the sugar until you have soft peaks.
• Fold in the remaining wine, after that the lemon curd, try to achieve a marbled effect.
• Spoon into the glasses, sprinkle with the almonds, garnish with the mint and serve.