Lemon and pistachio syllabub

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Ingredients make 4

• 8 shortbread biscuits – home-made if possible
• 50ml white wine
• 75g mascarpone
• 250ml double cream
• 4 tbsp icing sugar
• 8 tbsp lemon curd – homemade is better
• 2 tbsp crushed pistachios
• Lemon zest or fresh mint leaves to garnish

Method:

Softly whip cream, mascarpone and icing sugar until soft peaks. Fold in the lemon curd and a splash of the wine. You are looking for a ‘ripple’ effect.

Place one crumbled biscuit in the base of each glass. Then sprinkle the remaining wine over each biscuit. This softens the biscuits.

Pipe the cream into the glasses. Decorate with the crushed pistachios, icing sugar and either lemon zest or fresh mint leaves.
Chill in the fridge before serving.

Darren Hill
The Bell Inn
Ladbroke

drooby (212 Posts)


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