A bit of a cheat this syllabub, using ready-made lemon curd… but so delicious, you don’t need to tell anyone.
Ingredients
- 4 lemon
shortbread biscuits - 110ml/4fl oz sweet
vermouth - 250ml/9fl oz
double cream - 4 tbsp
icing sugar - 8 tbsp
lemon curd - 2 tbsp
flaked almonds, toasted - 2 sprigs fresh
mint
Preparation method
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Crumble a biscuit into the bottom of each of four sundae glasses.
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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.
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Whisk the cream until soft peaks form.
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Fold in the remaining sweet vermouth.
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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.
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Top with the flaked almonds and a sprig of mint.
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Serve chilled.