Lemon Passionfruit Syllabub

Name: Lemon Passionfruit Syllabub
Yield: Serves 8–10
Ingredients: 125 ml (4 fl oz/½ cup) dry white wine; 500 ml (17 fl oz/2 cups) thick (double) cream; 80 ml (2½ fl oz/⅓ cup) lemon juice; 2 teaspoons finely grated lemon zest; 115 g (4 fl oz/½ cup) caster (superfine) sugar; julienned lemon zest, to garnish

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

2 teaspoons finely grated lemon zest
80 ml (2½ fl oz/⅓

Dessert
Gluten-free
Vegetarian

Method

Combine the lemon zest, juice, sugar and wine in a bowl and set aside for 10 minutes.
Cut the passionfruit in half and push the pulp through a sieve to remove the seeds. Add half the pulp to the lemon and wine mixture.
Beat the cream until soft peaks form. Gradually beat in the lemon and passionfruit syrup until all the syrup is added (t