SYLLABUB RECIPES

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SPEEDY LEMON SYLLABUB RECIPE - BBC FOOD



Speedy lemon syllabub recipe - BBC Food image

A bit of a cheat this lemon syllabub, using ready-made lemon curd... but so delicious, you don't need to tell anyone.

Provided by James Martin

Prep Time 30 minutes

Cook Time 0 minutes0S

Yield Serves 4

Number Of Ingredients 7

4 lemon shortbread biscuits
110ml/4fl oz sweet vermouth
250ml/9fl oz double cream
4 tbsp icing sugar
8 tbsp lemon curd
2 tbsp flaked almonds, toasted
2 sprigs fresh mint

Steps:

  • Crumble a biscuit into the bottom of each of four sundae glasses. Drizzle over one tablespoon of sweet vermouth into each glass.
  • Pour the cream into a bowl and add the icing sugar. Whisk the cream until soft peaks form. Fold in the remaining sweet vermouth. Add the lemon curd and lightly fold through, leaving a marbled effect.
  • Spoon the cream mixture into each of the glasses. Top with the flaked almonds and a sprig of mint. Serve chilled.

SHERRY TRIFLE RECIPE - BBC FOOD



Sherry trifle recipe - BBC Food image

Traditional trifle recipe couldn't be easier, use ready-made custard and sponge to save time but don't skimp on the sherry! The cream syllabub is super simple too. Perfection!

Provided by Antony Worrall Thompson

Prep Time 1 hours

Cook Time 0 minutes0S

Yield Serves 6-8

Number Of Ingredients 17

1 packet trifle sponge fingers, broken into 5cm/2in pieces
150g/5oz amaretti biscuits or ratafias
150ml/5fl oz sweet sherry
1 tbsp cognac
4 tbsp blackberry or raspberry jam
450g/1 lb fresh blackberries
450g/1 lb fresh raspberries
85g/3oz toasted flaked almonds
600ml/1 pint ready-made custard
125ml/4fl oz sherry
2 tbsp brandy
1 lemon, juice only
55g/2oz caster sugar
425ml/15fl oz double cream
freshly grated nutmeg
2 oranges, grated zest only
85g/3oz flaked almonds

Steps:

  • Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.
  • Warm the jam in a bowl in the microwave or in a saucepan until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top. Pour over the custard.
  • To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves. Pour in the cream with a pinch of nutmeg. Whisk until it holds its shape. Don't over-whisk, or whisk too vigorously, as the cream may split. Spoon the syllabub over the trifle and refigerate, preferably overnight.
  • Just before serving, scatter with the grated orange rind and/or flaked toasted almonds.

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