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Speedy Lemon Syllabub |
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| Serves 4 |
Prep 30 mins |
No cook |
Easy |
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My rating |
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Ingredients |
4 lemon shortbread biscuits
80ml sweet vermouth ( I used Madeira)
250ml double cream
4 tbsp icing sugar
6 tbsp lemon curd
2 tbsp flaked almonds, toasted
2 sprigs fresh mint (optional)
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Adapted from James Martin
From James's original recipe, I have reduced the Vermouth from 110 ml to
80, and the lemon curd from 8 tbsp to 6. This reduces the amount of
sugar and acidity roughly by the same amount. |
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Crumble a biscuit into the
bottom of each of four sundae or dessert glasses. Drizzle over one
tablespoon of sweet vermouth into each glass.
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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.
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Spoon the cream mixture into
each of the glasses. Top with the flaked almonds and a
sprig of mint. Serve chilled.
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DAILY
DINNERS 
