Quick recipe finder Lemon syllabub
By Antony Worrall Thompson From Saturday Brunch
Ingredients
- 275g/9¾oz caster sugar
- 3 lemons, rind and juice only
- 275 ml/9¾fl oz sherry or wine
- 150 ml/5¼fl oz brandy
- 725 ml/1 pint 6fl oz double cream
For the ginger snaps
- 150g/5¼oz self-raising flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp ginger
- ¼ tsp cloves
- 110g/4oz soft brown sugar
- 100g/4oz butter, softened
- ½ beaten egg
- 40g/1½oz golden syrup
- granulated sugar, for coating
Method
Mix the caster sugar with the lemon juice; add the rind, sherry or wine, and brandy.
Warm slightly in a bowl over hot water (a bain marie) to dissolve the sugar and blend the flavours. Do not overheat the mixture.
Whip the cream into soft peaks and fold into the liquid.
Pour into tall glasses and let the mixture rest and separate.
To make the biscuits, preheat the oven to 190C/375F/Gas 5. Combine the flour, baking soda and spices in a bowl and set aside.
Now cream the sugar and butter. Once combined, beat in the egg and golden syrup until light and fluffy.
Stir in the flour mixture and combine. Using a teaspoon, spoon small amounts of the mixture onto a lightly greased baking sheet around 5cm/2in apart. Slightly flatten down and sprinkle with sugar.
Bake in the oven for 8-10 minutes. Serve with the syllabub.
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