Lemon, limoncello & raspberry syllabub

Lemon, limoncello  & raspberry syllabub

dessert recipes | serves 6

1. Very gently warm the caster sugar with the lemon juice and limoncello in a small saucepan over a low heat until the sugar is just dissolved. Carefully have a taste, and add a bit more sugar if youd like it sweeter. Allow to cool. Meanwhile, whip the cream until its light and billowy, but stop whipping just before soft peaks form.
2. Pour the cool limoncello mixture into the cream, carefully folding in to combine the acid from the lemon will cause the cream to suddenly thicken.
3. Use a fork to gently crush the raspberries in a bowl, then carefully stir through the cream to cause a ripple. Do not over-stir, or the cream will turn entirely pink. Spoon the cream mixture into shallow glasses and refrigerate till needed. Serve with a splash of limoncello in each glass.

Per serving 419 cals, 28.2g fat (17.5g saturated), 2g protein, 22.3g carbs, 22.3g sugars

 

Recipe Matt Tebbutt
Photo Yuki Sugiura


from Issue 20

ingredients

70g caster sugar, plus extra, to taste
Juice of 2 lemons
100ml limoncello, plus extra, to serve
350ml double cream
400g fresh raspberries

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