Dessert

Lemon syllabub

Name: Lemon syllabub
Yield: 4
Ingredients: 100ml sweet white dessert wine; 1/4 cup (60ml) dark rum; 100g pure icing sugar, sifted; 1 tablespoon finely grated lemon zest; 1 tablespoon finely grated orange zest; 1/4 cup (60ml) lemon juice; 1 tablespoon orange juice; 400ml thickened cream; 1 tablespoon candied violets (optional); Amaretti biscuits, to serve

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by Jill Dupleix

Food writer

Oct 03, 2015

This modern syllabub is light and creamy, and almost mousse-like in texture. This dish is best served exceptionally boozy and lemony to transcend the cream, and served with candied violets, and Italian biscotti.

100ml sweet white dessert wine
1/4 cup (60ml) dark rum
100g pure icing sugar, sifted
1 tablespoon finely grated lemon zest
1 tablespoon finely grated orange zest
1/4 cup (60ml) lemon juice
1 tablespoon orange juice
400ml thickened cream
1 tablespoon candied violets (optional)
Amaretti biscuits, to serve

Method

1.

Whisk the white wine, rum, sugar, citrus zest and juice together in a bowl. Leave to infuse for an hour.
2.

Add the cream to the mixture, and whisk or beat for about 4 minutes with a hand-held electric mixer until you have lightly firm, mousse-like peaks.
3.

Spoon into chilled glasses or glass bowls, and lightly chill before serving.
4.

Scatter with a few candied violets and serve with crisp sweet biscuits.