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