Lemon Syllabub

Rating

Prep Time10 minsTotal Time10 mins

Ingredients
 284 ml double/whipping cream
 50 g caster sugar
 50 ml white wine
 ½ lemon zest
 1 piece lemon (juice extract)
 100 ml natural yoghurt
For toppings (optional)
 200 g diced tropical fruit and passion fruit seeds
 Almond thins or berries
Equipment
 Electric hand whisk
 Measuring cups and spoons
 Containers (Glasses and Bowls)

Cooking Directions
1

In a bowl, mix half or most of the prepared lemon zest, lemon juice, and white wine and pour into 4 separate glasses.

2

In a separate mixing bowl, use an electric hand whisk to combine the yoghurt, cream and caster sugar together until soft peaks form.

3

Spoon the mixture into glasses and top with the remaining grate of lemon zest.

4

Sprinkle and serve with your choice of toppings – almond thins, berries, fresh tropical fruits or passion fruit seeds.

5

Enjoy and eat immediately, or store in the fridge for a few hours to keep it chilled to serve for later.

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Ingredients

Ingredients
 284 ml double/whipping cream
 50 g caster sugar
 50 ml white wine
 ½ lemon zest
 1 piece lemon (juice extract)
 100 ml natural yoghurt
For toppings (optional)
 200 g diced tropical fruit and passion fruit seeds
 Almond thins or berries
Equipment
 Electric hand whisk
 Measuring cups and spoons
 Containers (Glasses and Bowls)

Directions

Cooking Directions
1

In a bowl, mix half or most of the prepared lemon zest, lemon juice, and white wine and pour into 4 separate glasses.

2

In a separate mixing bowl, use an electric hand whisk to combine the yoghurt, cream and caster sugar together until soft peaks form.

3

Spoon the mixture into glasses and top with the remaining grate of lemon zest.

4

Sprinkle and serve with your choice of toppings – almond thins, berries, fresh tropical fruits or passion fruit seeds.

5

Enjoy and eat immediately, or store in the fridge for a few hours to keep it chilled to serve for later.

Lemon Syllabub

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