Lemon Curd Syllabub Food

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.

LIMONCELLO SYLLABUB

Steps:

• Mix the lemon juice, most of the zest and the limoncello together.
• Pour the cream into a large bowl and whip with the sugar.
• Drizzle in the lemon mixture and whisk until incorporated.
• Divide between 4 glass dishes and refrigerate for at least an hour.

LEMON SYLLABUB

Steps:

• Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. Gradually whip in the white wine, lemon juice, and lemon zest. Continue to whip until light and fluffy, but not grainy. Cover the mixture and chill until serving time.
• Serve in chilled parfait glasses, garnished with a dash of nutmeg, a sprig of mint, and a slice of lemon. Syllabub should be eaten with a small spoon, and savored.

LEMON SYLLABUB

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 almond thins or berries.

LEMON MOUSSE

Steps:

• Put two-thirds of the lemon curd into a large bowl with the zest and cream, then beat with an electric whisk until it just holds its shape. Dribble over the rest of the lemon curd and divide between 6 small glass pots or glasses, marbling the curd through as you go. Sit the pots on a small tray, cover the whole lot with cling film and freeze for 30-40 minutes.
• Put the biscuits in a strong plastic bag and bash with the end of a rolling pin to crumbs. When you're ready for pudding, remove the pots from the freezer (they should be ice cold but still soft and creamy), top with crumbs and serve.