Wednesday, April 8, 2009

Lemon curd syllabub

Cooking : time no cooking required






Ingredients

2 shortbread biscuits (lemon flavoured or plain)
50ml/1%26frac34;fl oz white wine
75g/2%26frac12;oz masvehiclepone
250ml/9fl oz double cream
4 tbsp icing sugar
8 tbsp lemon curd
2 tbsp flaked almonds, toasted
2 sprigs fresh mint





Method

1. Crumble the shortbread into the base of four wine glasses or sundae dishes and moisten with half of the wine.
2. Place the masvehiclepone, cream and icing sugar in a bowl and whisk until it forms soft peaks. Fold in the remaining wine. Swirl the lemon curd through the mixture, leaving a marbling of yellow.
3. Spoon the mixture into the glasses and scatter with the toasted almonds. Garnish with a sprig of mint and serve straightaway or chill in the fridge to serve later.






The BBC is not responsible for the contents of any other sites listed.













Orignal From: Lemon curd syllabub

No comments:

Post a Comment