Speedy lemon syllabub
A bit of a cheat this lemon syllabub, using ready-made lemon curd... but so delicious, you don't need to tell anyone.
By James Martin
From Saturday Kitchen
Ingredients
- 4 lemon shortbread biscuits
- 110ml/4fl oz sweet vermouth
- 250ml/9fl oz double cream
- 4 tbsp icing sugar
- 8 tbsp lemon curd
- 2 tbsp flaked almonds, toasted
- 2 sprigs fresh mint
Method
Crumble a biscuit into the bottom of each of four sundae glasses. Drizzle over one tablespoon of sweet vermouth into each glass.
Pour the cream into a bowl and add the icing sugar. Whisk the cream until soft peaks form. Fold in the remaining sweet vermouth. Add the lemon curd and lightly fold through, leaving a marbled effect.
Spoon the cream mixture into each of the glasses. Top with the flaked almonds and a sprig of mint. Serve chilled.
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