Ingredients for Lemon Curd Syllabub
- Cookies
- White Wine
- Double Cream
- Icing Sugar
- 1/2 cup homemade lemon (lime or orange) curd
- Sliced Almonds
- Mint Leaf
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How to Make Lemon Curd Syllabub
- Crumble 1/2 cup of gingersnap cookies (or other biscuit) into the bottom of 4 serving glasses.
- Lightly moisten the crumbled biscuits with 2 tablespoons of your favorite dessert wine.
- In a large bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form. (Do not overwhip).
- Gently fold in 2 tablespoons of dessert wine.
- Add 1/2 cup of your homemade lemon (lime or orange) curd, carefully folding until a marbled effect is achieved. Be gentle not to deflate the cream.
- Spoon the syllabub mixture into the prepared glasses.
- Toast 1/4 cup of slivered almonds in a dry frying pan over medium heat until lightly golden brown. Let cool slightly.
- Sprinkle the toasted almonds over each syllabub.
- Garnish with a fresh sprig of mint and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
95g
Fat
69g
Carbs
8g
