Citrus Burst Syllabub With Almond Heart Cookies Food

LEMON SYLLABUB (HEALTHIER OPTION INCLUDED)

Steps:

• Whip the cream and sugar together until soft peaks form.
• Stir in the wine, most of the lemon zest and the juice.
• Spoon into glasses or bowls, sprinkle with the remaining zest and serve with cookies on the side or berries on top.
• Drop some calories - try using half 0% fat Greek yogurt, half cream for a healthier dessert.

LIMONCELLO SYLLABUB WITH CRUSHED AMARETTI COOKIES

Steps:

• Mix the lemon juice, most of the zest and the limoncello together.
• Pour the cream into a large bowl and softly whip with the sugar.
• Drizzle in the lemon mixture and whisk until incorporated.
• Divide between 6 small glasses and refrigerate for at least an hour.
• Just before serving, put 6 cookies in a plastic bag. Crush with a rolling pin and sprinkle over each dessert with a little lemon zest.
• If you like, serve each with a whole cookie on the side.

NIGELLA LAWSON TURKISH DELIGHT SYLLABUB

Steps:

• Mix the cointreau, lemon juice and sugar in a large bowl, stirring to dissolve the sugar.
• Slowly stir in the cream and then begin to whisk with an electric mixer.
• Whisk until the cream is fairly thick, but not thick enough to hold its shape.
• Sprinkle in the flower waters and keep whisking until you have a light and airy mixture that forms soft peaks.
• Be careful, it's better to have it a bit too runny than too thick.
• Spoon into small glasses, letting the mixture come up over the rim of the glass.
• Scatter finely chopped pistachios on top.

LEMON CURD SYLLABUB

Steps:

• Set out 4 serving glasses and crumble a biscuit in each one, use half of the wine to moisten the crumbs.
• Whip the cream together with the sugar until you have soft peaks.
• Fold in the remaining wine, after that the lemon curd, try to achieve a marbled effect.
• Spoon into the glasses, sprinkle with the almonds, garnish with the mint and serve.