Speedy lemon syllabub
An average of 0.0 out of 5 stars from 0 ratings
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 4
- Dietary
- Pregnancy-friendlyVegetarian
A bit of a cheat this lemon syllabub, using ready-made lemon curd... but so delicious, you don't need to tell anyone.
By James Martin
From Saturday Kitchen
Ingredients
- shortbread: 4 lemon shortbread biscuits
- vermouth: 110ml/4fl oz sweet vermouth
- double cream: 250ml/9fl oz double cream
- icing sugar: 4 tbsp icing sugar
- lemon curd: 8 tbsp lemon curd
- flaked almonds: 2 tbsp flaked almonds, toasted
- mint: 2 sprigs fresh mint
Method
Crumble a biscuit into the bottom of each of four sundae glasses. Drizzle over one tablespoon of sweet vermouth into each glass.
Pour the cream into a bowl and add the icing sugar. Whisk the cream until soft peaks form. Fold in the remaining sweet vermouth. Add the lemon curd and lightly fold through, leaving a marbled effect.
Spoon the cream mixture into each of the glasses. Top with the flaked almonds and a sprig of mint. Serve chilled.
