Basket (0)


Lemon Curd Syllabub

This makes a super supper party pud.

Serve in pretty glasswear or even in jars!


4 lemon shortbread biscuits

110ml sweet vermouth

250ml double cream

4 tbsp icing sugar

4 tbsp Scarlett & Mustard classic lemon curd

2 tbsp flaked almonds, toasted

2 sprigs fresh mint


Crumble a biscuit into the bottom of each of four sundae glasses

Drizzle over one tablespoon of sweet vermouth into each glass

Pour cream into a bowl and add the icing sugar, and whisk until soft peaks form

Fold in the remaining sweet vermouth and gently fold in the lemon curd, to create a marbled effect

Spoon the cream mixture into the glasses

Top with the flaked almonds and the mint to finish

Serve chilled

Posted 20.06.16