Lemon Syllabub

Method7 steps · about 1 hr 15 min

1. 1

   Step 1: Zest and juice the lemon (1).

   Uses 1 lemon (zest and juice)

2. 2

   Step 2: Stir the ground spices, caster sugar (50 g), prepared lemon zest and juice and cream sherry (4 tbsp) together until the sugar dissolves.

   Uses 0.125 tsp ground cloves · 0.125 tsp ground cinnamon · 0.125 tsp ground nutmeg · 50 g caster sugar · 4 tbsp sherry (dark cream) · Zest and juice of one measured lemon

3. 3

   Step 3: Pour the measured double cream (300 ml) into the prepared spice mixture while whisking continuously.

   Uses 300 ml double cream · Ground spices,50 g sugar, lemon zest and juice and 4 tbsp cream sherry stirred until dissolved

4. 4

   Step 4: Continue whisking the complete cream mixture until it reaches soft peaks.

   Uses 300 ml double cream poured into the prepared spice mixture while whisking

5. 5

   Step 5: Break the biscuits roughly and blend in a food processor until the biscuits become crumbs.

   Uses 120 g ginger biscuits

6. 6

   Step 6: Divide the prepared ginger biscuit crumbs between four glasses and top with the prepared whipped syllabub.

   Uses Complete cream mixture whipped to soft peaks · 120 g ginger biscuits crushed

7. 7

   Step 7: Refrigerate the assembled glasses for 1 hour before serving.

   Chill assembled syllabub · 60 minUses Four glasses with divided biscuit crumb bases and whipped syllabub