Lemon syllabub

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N/A

Source

Ingredients

284ml tub whipping cream

50g caster sugar

50ml white wine

zest and juice from ½ lemon

almond thins or berries, to serve

Method

Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.