Verrines Of Limoncello Syllabub With Lemon Sugar And Raspberries Recipes

VERRINES OF LIMONCELLO SYLLABUB WITH LEMON SUGAR AND RASPBERRIES

Steps:

• Divide the raspberries between 10 shot glasses, topping each with a little of the extra limoncello.
• Grind the lemon zest with 3 tablespoons of the caster sugar in a mortar and pestle until fine.
• In a large bowl, whip the cream with 50ml limoncello until soft peaks form. Add half the zest mixture and the remaining sugar, then fold in with the yogurt or creme fraiche. Spoon the cream over the raspberries and sprinkle with remaining lemon sugar to serve. Garnish with fresh mint and lemon verbena leaves.

RASPBERRY SYLLABUB

Steps:

• Whisk first 5 ingredients in medium bowl until sugar dissolves. Beat cream in large bowl to stiff peaks. Fold whipped cream into wine mixture. Divide mixture among 8 wineglasses. Cover and refrigerate overnight (syllabub mixture will separate). Sprinkle with berries and serve.

LIMONCELLO SYLLABUB

Steps:

• Mix the lemon juice, most of the zest and the limoncello together.
• Pour the cream into a large bowl and whip with the sugar.
• Drizzle in the lemon mixture and whisk until incorporated.
• Divide between 4 glass dishes and refrigerate for at least an hour.