Lemon Syllabub

Here is a recipe that's right up my alley - you can use sweet vermouth, sherry or white wine to concoct this delectable traditional dish and make it even better! This is the lemon-flavored version, from the BBC.

Lemon Syllabub

Ingredients

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

Preparation method

1. Crumble a biscuit into the bottom of each of four sundae or whiskey glasses.
2. Drizzle over one tablespoon of sweet vermouth into each glass.
3. Pour the cream into a bowl and add the icing sugar.
4. Whisk the cream until soft peaks form.
5. Fold in the remaining sweet vermouth.
6. Add the lemon curd and lightly fold through, leaving a marbled effect.
7. Spoon the cream mixture into each of the glasses.
8. Top with the flaked almonds and a sprig of mint or lemoon peel (as pictured).
9. Serve chilled.