Lemon curd syllabub

Lemon curd syllabub

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Desserts
Serves
4

This is one of my favourite quick puddings – I don’t know whether it’s the fact that it can be made in minutes or the fact that it contains a small amount of white wine, enabling you to drink the rest of the bottle! The secret of this syllabub is that it must be made quite quickly and use good-quality lemon curd. Traditionally, a syllabub would be a mixture of egg yolks and sugar whisked over heat. My version uses cream as a base and it’s far quicker. It should be served in the summertime following a light main course, such as poached salmon – the two flavours work well together.

Ingredients

Quantity Ingredient
4 shortbread biscuits, (or lemon-flavoured shortbread)
50ml white wine
75g mascarpone cheese
250ml double cream, plus extra for serving
4 tablespoons icing sugar
8 tablespoons lemon curd
2 tablespoons flaked almonds, toasted
fresh mint sprigs

Method

  1. Crumble the shortbread into the bottom of four wine glasses and moisten with half the wine.
  2. Mix the mascarpone and cream with the sugar. When it reaches soft peaks, fold in the remaining wine and swirl in the lemon curd, leaving a marbling of yellow through the cream.
  3. Spoon the mixture into the glasses, top with a spoonful of double cream and scatter with the toasted almonds. Garnish with a sprig of mint and serve.
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