See Also: Lemon syllabub(recipes)
Lemon curd syllabub(recipes)
Syllabub(recipes)
syllabub(dictionary)
syllabub(dictionary)
Honey and raspberry syllabub(recipes)
Rosy Rhubarb Syllabub(recipes)
Lemon posset with lemon shortbread(recipes)
Warm raspberry rice pudding, cherry brandy syllabub and almond caramel biscuits(recipes)
Lemon(money)

summar (iou) and Lemon syllabub (recipes)


summar (iou)



summar adjective. Scot. Chiefly Law. M16.
[French sommaire, with assim. to its source, Latin summarius: see SUMMARY adjective.]
= SUMMARY adjective.
summarly adverb summarily M16-E18.

Lemon syllabub (recipes)






Serves 6



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



55g/2oz caster sugar½ lemon, finely grated zest only3 tbsp lemon juice150ml/5fl oz sweet white Wine or Madeira290ml/10fl oz double cream4 black grapes, halved and pips removed, to garnishsmall rosemary sprig, to garnish



Method



1. Warm the sugar, juices and zest gently until the sugar is completely dissolved. Allow to cool slightly. 2. Add the Wine or Madeira.3. Whip the cream to soft peaks. Fold in the Wine mixture. 4. Pour into tall stemmed glasses and chill well.5. Serve decorated with grapes and a small rosemary sprig.







Other ways:








Serves 4



Preparation time

less than 30 mins



Cooking time

no Cooking required

















Ingredients



4 lemon shortbread biscuits110ml/4fl oz sweet vermouth250ml/9fl oz double cream4 tbsp icing sugar8 tbsp lemon curd2 tbsp flaked almonds, toasted2 sprigs fresh mint



Method



1. Crumble a biscuit into the bottom of each of four sundae glasses.2. Drizzle over one tablespoon of sweet vermouth into each glass.3. Pour the cream into a bowl and add the icing sugar.4. Whisk the cream until soft peaks form.5. Fold in the remaining sweet vermouth.6. Add the lemon curd and lightly fold through, leaving a marbled effect.7. Spoon the cream mixture into each of the glasses.8. Top with the flaked almonds and a sprig of mint.9. Serve chilled.