Lemon curd syllabub

Lemon curd syllabub

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  • 4 lemon or plain shortbread biscuits
  • 100ml/3½fl oz white wine
  • 250ml/8½fl oz double cream
  • 4 tbsp icing sugar
  • 120ml/8tbsp lemon curd
  • 2 tbsp flaked almonds, toasted
  • 4 sprigs fresh mint

Preparation method

  1. Crumble a biscuit into the bottom of four sundae glasses and moisten with half of the wine.

  2. Begin whipping the cream with the sugar and when it reaches soft peaks, fold in the remaining wine and swirl in the lemon curd, leaving a marbling of yellow through the cream.

  3. Spoon the mixture into the glasses and scatter with the toasted almonds.

  4. Garnish with a sprig of mint and serve.

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James Martin recipes from Housecall

Less than 30 mins preparation time

No cooking required cooking time

Serves 4