Elderflower and limoncello syllabub
SERVES 6 Syllabub has been around for centuries . Once made by curdling sweet cream or milk with an acid , such as cider or wine , it has evolved into a creamy pudding made from wine , cream and lemon .
Dame Mary Mary Berry Berry
100ml elderflower cordial 3 tbsp limoncello 1 lemon , juiced 300ml pouring double cream To decorate crystallised flowers or yellow raspberries mint sprigs ( optional )
1 Tip the cordial , limoncello and lemon juice into a large mixing bowl . Pour in the double cream and whisk using an electric whisk until you reach soft peaks . 2 Spoon into six glasses and place in the fridge to chill . Top with crystallised flowers , raspberries or mint sprigs to serve .
AS SEEN ON THE Big Kitchen
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