Lemon Syllabub with Amaretti
If you are looking for a delicious, impressive dessert that is easy to whip up then give this a go. I promise you, your guests will love it.
- 300 ml (1¼ cups) double cream
- 100 ml (½ cup) white wine
- 75 g (1/3 cup) caster sugar
- 1 zest and juice of a lemon
- Amaretti biscuits (to serve)
You can either make this in a food mixed using the balloon whisk, or using a hand held mixer. Either way, be sure to don an apron and start whisking on your lowest setting. I never manage to get above my second setting as I prefer to eat this rather than wipe it off the kitchen tiles but you may be luckier.
Place all the ingredients in your bowl, turn the whisk on and wait. It can take up to ten minutes for your mixture to thicken but hang on in there, it will be worth it. You want the mixture to form soft ribbons when you lift the mixer up - you’re not looking for soft peaks. Don’t over whip or it will split.
Once the mixture has thickened, spoon into glasses and refrigerate.
Just before serving, crush a few amaretti by placing them in a food bag and bashing with a rolling pin a few times. Sprinkle the amaretti onto the syllabub and serve.
Serving: 80g | Calories: 236kcal (12%) | Carbohydrates: 14.4g (5%) | Protein: 1.1g (2%) | Fat: 18.8g (29%) | Saturated Fat: 11.7g (59%) | Cholesterol: 69mg (23%) | Sodium: 20mg (1%) | Potassium: 55mg (2%) | Sugar: 12.7g (14%) | Vitamin A: 750IU (15%) | Vitamin C: 0.8mg (1%) | Calcium: 30mg (3%)