lemon syllabub
How to make lemon syllabub recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
300 ml (½ pint) double cream
75 ml (3 fl oz) sweet white wine
50 g (2 oz) caster sugar
finely grated rind and juice of ½ lemon
Method:
Whisk the cream until it just starts to hold its shape. Add the wine, one-third at a time, whisking well between each addition.
Stir in the sugar and lemon juice and continue whisking until fluffy and thick. Spoon into glasses, scatter with lemon rind and serve.
For little lemon puddings, beat 50 g (2 oz) butter and 75 g (3 oz) caster sugar with the finely grated rind of 1 lemon until light and fluffy. Add 2 egg yolks and 4 tablespoons lemon juice. Stir in
1 tablespoon flour, then 100 ml (3½ fl oz) double cream and 150 ml (¼ pint) milk until smooth. Pour into 4 lightly greased 200 ml (7 fl oz) ramekins.
Place the ramekins in a shallow roasting tin and pour boiling water into the tin until it comes halfway up the ramekins. Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes until golden and slightly risen. Total cooking time 30 minutes.
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