syllabub

<p>A quick dessert than can be as indulgent or as healthy as you want, experiment with your favourites</p>

Lemon syllabub

whipping cream

caster sugar

white wine

zest and juice from ½ lemon

almond thins or berries,to serve

<p>Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.</p>

Making your own, individual citrus set puddings is even more impressive when served with homemade sugared-almond shortbread for scooping out the cream

Easy lemon posset

double cream

golden caster sugar

cold butter, diced

plain flour

golden caster sugar,

ground rice (or more flour

almond

Make the posset first. Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min. Turn off the heat and stir in the lemon zest and juice. Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.

To make the shortbread, heat oven to 160C/140C fan/gas 3. Whizz the butter and flour together in a food processor until no lumps of butter remain (or rub together with your fingertips). Tip into a bowl and stir in the sugar, ground rice and almonds. Line the base of a roughly 22cm square tin with baking parchment. Tip in the mixture and press it down firmly, making it as flat as you can. Dredge with more sugar and bake for 25-30 mins until pale golden. Cool in the tin.

Cut the shortbread into shards and serve with the possets and little spoons.

Whip up this yoghurt-based fruity syllabub dessert in only 20 minutes - great for a last minute dinner party

Gooseberry fool

gooseberry

tbsp caster sugar

Greek yogurt

icing sugar

tsp vanilla extract

Put the gooseberries and sugar in a pan with a splash of water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst. Squash the gooseberries with a potato masher or fork until pulpy. Cool then chill until cold in the fridge.

Put the yoghurt in a bowl and beat with the icing sugar and vanilla until smooth. Gently whisk in the cream (it will thicken as you whisk so don’t overdo it). Ripple through the gooseberry pulp then spoon into pretty glasses or bowls to serve.

Lemon Syllabub

heavy cream

sugar

apple cider, apple juice,

lemon,

vanilla extract

In a large bowl combine heavy cream, sugar, apple juice (any acidic liquid refer to recipe ingredients), lemon juice, lemon zest, and vanilla.

Cover the bowl with plastic wrap and chill for a minimum of 1 hour.

After it’s been cooled, portion out, serve, and enjoy!

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Lemon syllabub

Easy lemon posset

Gooseberry fool

Lemon Syllabub

Top 4 syllabub recipes from across the web

The most viewed syllabub recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon syllabub

Easy lemon posset

Gooseberry fool

Lemon Syllabub

The most viewed syllabub recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine