Ingredients for Verrines Of Limoncello Syllabub With Lemon Sugar And Raspberries
- Fresh Raspberries
- 2 tablespoons + 1 teaspoon (50ml + 2.5ml) limoncello
- Lemons, Zest Of
- Golden Caster Sugar
- Double Cream
- Greek Yogurt
- Fresh Mint Leaves
- Lemon Verbena Leaf
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How to Make Verrines Of Limoncello Syllabub With Lemon Sugar And Raspberries
- Gently divide 1 cup fresh raspberries among 10 shot glasses. Drizzle each with 1/2 teaspoon extra limoncello.
- Using a mortar and pestle, finely grind the zest of 1 large lemon with 3 tablespoons caster sugar.
- In a large bowl, whip 1 cup heavy cream with 2 tablespoons (50ml) limoncello until soft peaks form.
- Add half of the lemon zest mixture and 2 tablespoons caster sugar to the whipped cream. Gently fold in 1/2 cup plain Greek yogurt or crème fraîche.
- Spoon the cream mixture over the raspberries in the shot glasses. Sprinkle with the remaining lemon sugar.
- Garnish with fresh mint and lemon verbena leaves (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
22g
Fat
33g
Carbs
2g
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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Eggs Dairy Fruit French Easy European No Cook Dinner Party Holiday Event Romantic Vegetarian Puddings And Mousses Italian Cheesecake Dietary Valentines Day Berries Raspberries Taste Mood Presentation Served Cold 3 Steps Or Less Technique
