Food
Lemon syllabub with crushed raspberries
| Prep Time | Cook Time | Serves |
|---|---|---|
| 15 mins | Nil but 40 mins refrigeration | 4 |
- 1 punnet raspberries, lightly crushed
- 200ml dry sherry
- Finely grated rind and juice
- of 2 medium lemons
- 1 cup caster sugar
- 600ml thickened cream
- 2 Tbsp double cream
- 3 Tbsp sliced crystallised ginger
- 1 Tbsp icing sugar, for dusting
You'll love this dessert that's all fruit and froth. Endulge yourself!
1 Put raspberries in bases of 4 glasses and refrigerate.
2 Combine sherry, lemon rind, juice and caster sugar in a small mixing bowl. Put the thickened cream in a medium mixing bowl and, using electric beaters, lightly beat the cream until soft peaks form. Using a large metal spoon or spatula, gently fold in the double cream, followed by the sherry mixture.
3 Fill the glasses with the syllabub and top with the crystallised ginger slices. Refrigerate syllabubs for 40 minutes. Dust with icing sugar to serve.
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