SPEEDY LEMON SYLLABUB RECIPE - BBC FOOD
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
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
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
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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Reviews 4.4
Cuisine British
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