As served by Greg and Becky for Dinner at their place before one of our Mystery Science Theater [I know, I know] evenings.
Lemon Syllabub with Shortbread and Spun Sugar
200ml/6½ fl oz double cream
50g/2 oz caster sugar
110g/4 oz Greek yoghurt
2 lemons, juice only
2 mint sprigs, to garnish
2 slices lemon, halved, to garnish
200g/7 oz plain flour
200g/7 oz caster sugar
50g/2 oz unsalted butter
1 medium egg, yolk only
extra flour, for dusting
110g/4 oz caster sugar
Preheat the oven to 220°C/425°F/Gas 7.
To make the shortbread, in a food processor blend together the flour,
100g/4 oz of the sugar, the butter and the egg yolk.
On a floured surface, roll out the biscuit mixture to a thickness of 1 cm/½".
Using a fluted cutter, cut out 10-12, 7.5cm/3" thick rounds.
Place the biscuits on a baking sheet.
Sprinkle over the remaining sugar.
Bake for 10-12 minutes or until cooked through.
Meanwhile, to make the syllabub, whisk together the cream and sugar in a large bowl
Lightly fold in the yoghurt and lemon juice
Divide the mixture between four serving glasses and chill.
Sprinkle the sugar for spinning evenly over the base of a very clean non-stick heavy frying pan.
Melt the sugar over a medium heat until it turns a light caramel colour.
To spin the sugar, hold a rolling pin in one hand and working quickly, scoop a little caramel onto a spoon,
then flick it to and fro over the rolling pin, so threads of caramel are formed.
Bundle the strands into a loose ball and place on top of the syllabub.
Serve the syllabub garnished with the mint sprigs and lemon slices and with the biscuits on the side.
This looked pretty good to me as I was browsing in Borders the other day, so I thought I'd add it to the collection...
300ml double cream
juice of 1 lemon
1 Tablespoon sweet wine
2 lemons, finely sliced
2 teaspoons granulated sugar
50ml Limoncello liqueur
a few sprigs of mint
Whisk double cream with the sugar. Add the lemon juice and the sweet wine.
Place the lemons in a pan with just enough water to cover.
Add the granulated sugar and Limoncello and gently, over a low heat, poach the lemon slices for a few minutes.
Place the lemons in the bottom of a glass, reserving a few.
Add the cream on top, decorate with a few more lemon slices and a few mint leaves.