Recipes

Lemon syllabub with crushed raspberries

Feb 28 11:08am

Prep Time	Cook Time	Serves
15 mins	Nil but 40 mins refrigeration	4

Ingredients

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.