Balkan Syllabub

Preparation info
    • Difficulty


Appears in
A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

This really is an instant pudding but very good too. It can be made with any flavour fruit yoghurt but I think apricot combines best with the cream and lemon juice.


  • ½ pint yoghurt (275 ml)
  • ½ pint extra thick or (double) cream


Put the yoghurt into a mixing bowl. Stir in the lemon juice. Whip the cream and whisk thoroughly into the yoghurt. Put the mixture into individual dishes (glass ones look best). Sprinkle flaked almonds on the top and chill well in the fridge before serving.