Lemon curd and champagne syllabub
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Stately Suppers
Method
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Crumble the biscuits into the bottom of a glass dish and moisten with half of the champagne or sparkling wine.
-
Begin whipping the cream with the sugar and when it reaches soft peaks, fold in the remaining champagne and swirl in the lemon curd, leaving a marbling of yellow through the cream.
-
Spoon the mixture into the glass dish and scatter with the toasted almonds and strawberries.
Ingredients
- 8 ginger biscuits
- 100ml/3½fl oz champagne or sparkling wine
- 284ml/10fl oz double cream
- 4 tbsp icing sugar
- 8 tbsp lemon curd
To serve
- 2 tbsp flaked almonds, toasted
- fresh strawberries
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