Classic Lemon & Lime Syllabub Recipe
Syllabub is a traditional English dessert, popular from the 16th to 19th Century. Usually made from milk or cream, seasoned with sugar and lightly curdled with citrus.
Prep Time 10 minutes mins
Total Time 10 minutes mins
- 500 ml cream
- 1 lemon zest and juice
- 1 lime zest and juice
- 75 g icing sugar
- 50 g gingernut biscuits
- ¼ cup lemon curd
Pour the cream into a large bowl and sift in the icing sugar. Lightly whisk to combine.
Grate in the zest of the lemon and lime and squeeze in the juice from both - straining through a sieve to avoid any pips.
Whisk the cream until it just begins to reach stiff peaks.
Lightly crush 4 of the biscuits with your fingers and divide into the bottom of the serving glasses. Reserve the fifth biscuit for the garnish.
Lightly fold in the lemon curd to the syllabub mixture then spoon into the glasses.
If you have time at this stage, you can refrigerate the syllabubs for a couple of minutes to help them set.
Use a grater to finely grate over the remaining biscuit and serve.