Lemon Syllabub
Amanda
Traditional British everlasting syllabub with spices, sherry and lemon.
Prep Time 15 minutes mins
Chilling 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Dessert
Cuisine British
Servings 4
Calories 452 kcal
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
- 50 g caster sugar
- 1 lemon zest and juice
- 4 tablespoon sherry dark cream
- 300 ml double cream
- 120 g ginger biscuits
Zest and juice the lemon.
Put the spices, sugar, zest, lemon juice and sherry in a bowl and stir so that the mixture dissolves.
Pour the cream into the spice mix, whisking continuously.
Continue to whip until the cream reaches the soft peak stage.
Break the biscuits roughly and blend in a food processor until the biscuits become crumbs.
Divide the biscuit mixture between 4 glasses and top with the syllabub.
Leave in the fridge for an hour to set before serving.
Calories: 452kcalCarbohydrates: 44gProtein: 6gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 106mgPotassium: 124mgFiber: 2gSugar: 37gVitamin A: 1109IUVitamin C: 15mgCalcium: 61mgIron: 1mg
Keyword everlasting, old English, syllabub