lemon syllabub

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Cooking receipe to make lemon syllabub under category General Recipes. You may find some video clips related to this receipe below.

lemon syllabub

1 lemon

100ml sweet white wine

2 tbsps brandy

75g caster sugar

300ml double cream

Wlth a vegetable peeier cut the peel from the lemon as thin as you can leaving behind the bitter white pith.

Cut the lemon In half and squeeze the juice into a glass or china dish.

Add the peel wine and brandy.

Leave for several hours preferably overnight

Lift out the lemon peel stir in the sugar and allow it to dissolve.

Whip the cream lightly until It starts to thicken very slightly.

Now add the brandy and wine mixture to the cream slowly and with a little care add it too qulckly and it will curdle.

Whisk gently until the mixture thickens.

It should be just thick enough to spoon into cups lying lazily in waves.

Any attempt to make it stand in peaks wili result in a grainy mess.

The colder the ingredients the more chance it has of success.

Chill for an hour or so longer if possible before serving.

Serves 4

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