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Lemon syllabub
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Ingredients
- 284ml tub whipping cream
- 50g caster sugar
- 50ml white wine
- zest and juice from ½ lemon
- almond thins or berries, to serve
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.
