Lemon syllabub

Lemon syllabub

By
From
A Year In My Kitchen
Serves
8

Wonderfully simple in its execution, this delightful dessert requires no technical skill, just willing tastebuds to adjust the flavours if necessary. A little diced stem ginger is a lovely addition if you happen to have any to hand.

Ingredients

Quantity Ingredient
200g caster sugar
200ml dry sherry
1 lemon, finely grated zest and juiced
600ml double cream
1-2 teaspoons finely chopped preserved stem ginger in syrup, (optional)

Method

  1. Combine the sugar, sherry, lemon zest and juice in a bowl and stir well. In another bowl, very lightly whip the cream – just enough to thicken it slightly. Gently fold the sherry mixture into the cream until just combined (the addition of lemon and sherry will continue to thicken the cream). At this point, fold in the chopped ginger together with a little of the syrup from the jar if using.
  2. Spoon the syllabub into small glasses and refrigerate for an hour or so, to chill before serving.
Tags:
seasonal
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