Lemon syllabub
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Saturday Kitchen
A bit of a cheat this syllabub, using ready-made lemon curd... but so delicious, you don't need to tell anyone.
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.
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
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