Easy lemon syllabub

Lindsey Bareham

Lindsey Bareham's shares her recipe for lemon syllabub, ideal for a quick, light dinner party pudding.

Serves

6-8



Ingredients

  • Juice of 1 lemon
  • 100ml/4fl oz sherry
  • 2 tbsp brandy or whisky
  • 50g caster sugar
  • 250ml double cream

To decorate

  • Fresh raspberries or redcurrants

Method

This is an easy, quick, creamy little dinner party pudding. Lemon syllabub is my failsafe quick dessert - it's delicious on its own but looks very pretty decorated with toasted almonds, raspberries or redcurrants.

Mix the lemon juice with the sherry and brandy or whisky.

Stir in the caster sugar and, when dissolved, add the double cream gradually, whisking by hand as you pour, continuing for at least five minutes until holding soft peaks.

Transfer to six or eight pretty dishes, or glasses, and leave in a cold place until required.

Lindsey Bareham's website is www.lindseybareham.com.
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