Limoncello syllabub with crushed amaretti
Makes 6
A little effort
Total time:
It’s very important not to over-whip the cream so whisk it until it’s just starting to thicken then add the lemon mixture. Once you’ve whisked it again it will be at the perfect consistency.
Skip to ingredients
Showing items 1 to 3 of 6
- 2 lemonszested and juiced
- 75ml limoncello
- 300ml double cream
- 100g caster sugar
- 12 amaretti biscuits
Method
step 1
Mix the lemon juice, most of the zest and the limoncello together. Pour the cream into a large bowl and softly whip with the sugar. Srizzle in the lemon mixture and whisk until incorporated.
Divide between 6 small glasses and refrigerate for at least an hour. Just before serving, put 6 biscuits in a plastic bag. Crush with a rolling pin and sprinkle over each dessert with a little lemon zest. If you like, serve each with a biscuit.
