Thursday, 15 March 2018

Mary Berry Classic: Lemon Syllabub

Hi everyone :)


A forgotten favourite, so easy to do, especially for entertaining - delicate and spoiling.

Ingredients: 
1 lemon (unwaxed)
100ml sweet white wine
75g caster sugar
300ml double cream

Method:
1. You will need six martini glasses or small ceramic pots.

2. Use a vegetable peeler to thinly peel the lemon rind into long, thick strips, taking care not to cut too much of the bitter white pith, and then halve the lemon to squeeze out the juice.

3. Put the wine, lemon rind and juice in a saucepan and add the sugar. Heat gently, stirring, until the sugar has dissolved, then remove from the heat and set aside to cool for a minimum of 1 hour to allow the flavours to infuse. Alternatively, leave to infuse overnight.

4. Strain the syrup into a bowl. Retain some of the lemon peel (now nicely candied from being infused in the syrup) and cut into fine strips.

5. Pour the cream into the same bowl and whisk until it has thickened and is just holding its shape. Divide among the martini glasses or small pots and chill in the fridge for a minimum of 2 hours. Decorate with the strips of candied lemon peel and serve chilled.




This was really easy to make and very extravagant :)


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