Syllabub has been enjoyed in England since the 19th century, but nowadays we tend to enjoy it in dessert form rather than the frothy drink of yesteryear.
This lime syllabub pudding is the perfect dinner party recipe if you’re looking for something light and moreish to end your menu on. It’s also the perfect pudding option if you want something you can prepare a day or two in advance before serving it up – so there’s no fuss trying to create a dessert on the night.
The Limoncello in this dish makes it a great boozy grown up option too, and the combination with the lime zest and juice makes this a really tangy dish. This recipe makes enough syllabub to serve six people, but you can easily double it if you’ve got even more people coming over for dinner.
HOW TO MAKE LIME SYLLABUB
- 2 limes
- 175ml Limoncello
- 2tbsp caster sugar
- 2-4 thick slices of Pan d’Oro (Italian Christmas sponge) or Madeira cake
- 375ml double cream
- edible glitter
You will need:
- 6 small trifle dishes or glasses
- Remove the lime zest with a peeler then juice both. Mix together the lime zest and juice, 125ml Limoncello and the sugar and chill overnight.
- Cut out circles of the Pan d’Oro to the size of the base of your dishes and drizzle over remaining Limoncello. When you are ready, strain the Limoncello mixture, then whip into the cream until soft peaks form. Spoon the cream on to the sponge and chill for 2 hours before serving. Decorate with a little more lime zest and some edible glitter.
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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