Makes 10

Limoncello syllabub with lemon sugar recipe

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Ready in 15 minutes

125g raspberries
50ml limoncello, plus extra
Finely grated zest of 2 lemons
50g golden caster sugar
284ml carton double cream
2 tbsp Greek yogurt

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1. Divide the raspberries between 10 shot glasses, topping each with a little of the extra limoncello.
2. Grind the lemon zest with 3 tablespoons of the caster sugar in a mortar and pestle until fine.
3. In a large bowl, whip the cream with 50ml limoncello until soft peaks form. Add half the zest mixture and the remaining sugar, then fold in with the yogurt. Spoon the cream over
the raspberries and sprinkle with remaining lemon sugar to serve.

Nutritional info

Per serving: 199kcals, 15.6g fat (9.7g saturated), 0.8g protein, 8.8g carbs, 8.8g sugar, trace salt

Chef's tip

Limoncello is an Italian lemon liqueur best served straight from the freezer. Find it in off licences, Italian delis and some larger supermarkets.

Limoncello syllabub with lemon sugar recipe

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