Lemon Syllabub

Serves 4 fairly restrained portions.

• • 10 fl oz heavy whipping cream

  • 4 oz sugar

  • 2 fl oz vermouth, or white wine

  • zest and juice of 1 lemon

  • Toasted almonds, thin almond biscuits, or berries as a garnish.

Method:

• 1. Stir together the cream and sugar until sugar mostly dissolves.

  2. Whip until soft peaks form (Bamix is great for these small quantities)

  3. Fold in the alcohol, lemon juice and lemon zest 

  4. Spoon into glasses or bowls.

  5. Garnish and serve.

Alternative:

Serves: 4

• • 10 fl oz heavy whipping cream

  • 2 egg whites

  • 4 oz caster sugar

  • 2 lemons (zest of finely grated)

  • 3 tbsp lemon juice

  • fresh lemon (grated fresh lemon rind to garnish)

  • biscuits (dessert, serve)

Method

• 1. Pour the cream into a bowl and whip until it just holds its shape.

  2. Place the egg whites into a separate bowl and whisk them (I use an electric hand whisk) until stiff.

  3. Add the sugar 1 tbsp at a time, whisking well between additions until the mixture is smooth and glossy but still stiff.

  4. Gently fold the finely grated lemon rind into the whipped cream, along with the lemon juice and egg whites until everything is well mixed.

  5. Spoon into 4 serving glasses and chill for 30 minutes

  6. Garnish with lemon rind and serve with dessert biscuits.