Mango And Lemon Syllabub Food

MANGO & CARDAMOM SYLLABUB

Steps:

• Put the flesh of 2 mangoes in a food processor and blend to a purée. Stir in almost all the finely chopped flesh of the other 2 mangoes, then spoon into the base of 8 glasses.
• Grind the cardamom seeds to a powder, then put in a bowl with the lime zest and juice, icing sugar and brandy. Stir well, then tip in the cream and whip until it holds its shape. Fold in the crushed meringue.
• Spoon the cream mixture on top of the mango purée, then spoon the remaining chopped mango on top. This can be made 1 hr ahead. Serve decorated with mint sprigs.

MANGO AND LEMON SYLLABUB

Steps:

• For the syllabub with a hand held mixer or wire whisk whip the heavy cream until slightly thickened.
• Add the lemon zest, lemon juice and honey with a wooden spoon stir to combine. Let sit for 2-3 minutes.
• For the ouree put flesh of 2 mangoes in a food processor or blender and blend to a puree.
• Add the honey and lemon juice and blend until smooth. With a spoon stir in 3/4 of the finely chopped mango. Spoon the puree mixture into the base of 6 glasses.
• Spoon the whipped cream mixture on top of the mango puree. Garnish with the remaining 1/4 finely chopped mango and add a sprig of mint.

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.

MANGO SYLLABUB

Steps:

• Peel the mango and remove the pit.
• Puree the mango flesh with the wine and lemon juice.
• Whip egg whites to stiff peaks, then gradually whip in the sugar.
• In another bowl, whip the cream till soft peaks form and fold this into the mango puree.
• Fold the egg whites into the puree.
• Pour into a serving dish and chill for 2 hours before serving.

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 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.

CHAMPAGNE SYLLABUB

Steps:

• Whip the cream and sugar together to soft peaks.
• Then whip in the Champagne until you have a soft, spoonable mixture.
• Serve with macaroons if desired.

LEMON SYLLABUB

Steps:

• Pour the cream into a bowl and whip until it just holds its shape.
• Place the egg whites into a separate bowl and whisk them (I use an electric hand whisk) until stiff.
• Add the sugar 1 tbsp at a time, whisking well between additions until the mixture is smooth and glossy but still stiff.
• Gently fold the finely grated lemon rind into the whipped cream, along with the lemon juice and egg whites until everythiong is well mixed.
• Spoon into 4 serving glasses and chill.
• for 30 minutes Garnish with lemon rind and serve with dessert biscuits.

MANGO LEMON SORBET

Steps:

• In a blender, combine water and mangoes; cover and process until smooth. Add sugar and lemon juice; cover and process until sugar is dissolved, about 1 minute. , Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sorbet to a container; cover and freeze for 4 hours or until firm.