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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 you’d like it sweeter. Allow to cool. Meanwhile, whip the cream until it’s 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