The Recipe
Lemon Verbena Syllabub for Lazy Summer Days or Dinner Parties!
COOK TIME : 5 minutesPREP TIME : 2 hours
From Food.com
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Ingredients
DESCRIPTION
Just the job when it is hot and humid, a simple and elegant dessert to finish off a special summer dinner party outside and under the stars! This is also a wonderful accompaniment for fresh summer berries or gently poached fruits. Try to make sure that you give these little syllabubs plenty of time to chill and set before serving. Serve with a squirt of Chantilly cream and some fresh Lemon Verbena leaves as a garnish. Lemon Verbena is a very lemony herb, think of fizzy lemon sherbet (as in Barratt’s Sherbet Dipper) and you will have an idea of the taste!
INGREDIENTS
- 500 ml double cream
- fresh lemon verbena (About 1 tea cup)
- 2 lemons, juice of
- 125 g caster sugar
DIRECTIONS
NUTRITION
Calories | 567 | 28% | |
Cholesterol | 175 | 58% | |
Carbohydrates | 37 | 13% | |
Fat | 47 | 60% | |
Protein | 3 | 5% |
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