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Lemon Syllabub |
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| Serves 4 |
Prep 10 mins |
No cook |
Easy |
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My rating |
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Ingredients |
284 tub whipping cream
50g caster sugar
50ml white wine
zest and juice from ½ lemon
almond thins or berries, to serve
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Easily halved or doubled
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Whip the cream and sugar
together until soft peaks form. Stir in the wine, most of
the lemon zest and the juice. Spoon into glasses or bowls,
sprinkle with the remaining zest and serve with almond
thins or berries.
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DAILY
DINNERS 
