Lemon syllabub
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 284ml tub whipping cream
- 50g caster sugar
- 50ml white wine
- zest and juice from ½ lemon
- almond thins or berriesto serve
Nutrition: per serving
- kcal329
- fat29g
- saturates18g
- carbs15g
- sugars15g
- fibre0g
- protein2g
- salt0.05glow
Method
step 1
Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.
