Lemon & Lime Syllabub
Vegan
Serves 4 people
25 min prep
Syllabub is a traditional English dessert, popular from the 16th to 19th Century.
By Barker's
Ingredients
- 500 ml Coconut Cream
- 1 Lemon
- 1 Lime
- 75 g Icing sugar
- 50 g Gingernut biscuits
- 1/4 cup Barker's NZ Squeezed Lemon Curd
Method
- Pour cream into a large bowl and sift in icing sugar. Lightly whisk to combine.
- Grate in zest of both lemon and lime and squeeze in their juices (strain through sieve to avoid any pips).
- Whisk cream until it just begins to reach stiff peaks.
- Lightly crush 4 biscuits with your fingers and divide into bottom of serving glasses. Reserve the fifth biscuit for the garnish.
- Lightly fold in lemon curd to syllabub mixture then spoon into glasses.
- If you have time at this stage, you can refrigerate the syllabubs for a couple of minutes to help them set.
- Use a grater to finely grate over the remaining biscuit and serve.
