Sicilian Lemon Curd Syllabub

Ingredients

4 shortbread biscuits

110ml sweet vermouth

250ml double cream

4 tbsp icing sugar

4 tbsp Scarlett & Mustard Sicilian Lemon Curd

2 tbsp flaked almonds, toasted

2 sprigs fresh mint

Method

1. Crumble a biscuit into the bottom of each of four sundae glasses or glass jars.
2. Drizzle over 1 tbsp of sweet vermouth into each glass.
3. Pour cream into a bowl and add the icing sugar, and whisk until soft peaks form.
4. Fold in the remaining sweet vermouth and gently fold in the lemon curd, to create a marbled effect.
5. Spoon the cream mixture into the glasses.
6. Top with the flaked almonds and the mint to finish.
7. Serve chilled.

Products Used In This Recipe

• Sicilian Lemon Curd