Lemon syllabub

The simplest of all recipes, this set-custard-slash-mousse pot is creamy, zesty and entirely foolproof. Using very few ingredients, the syllabub is infused with thyme and set with lemon juice. Simply serve with sponge fingers and a good cup of coffee.

Credit: Michael Joseph Books / Chris Terry

• serves

  4

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 150 g raspberries
• 1 tsp rose extract - see Note
• a sprig of fresh lemon thyme, leaves picked
• 300 ml thick [double] cream
• 50 g caster sugar
• 1 lemon, zested and juiced,
• sponge fingers, to serve

Chilling time: 1 hour

Instructions

1. Have four serving glasses or jam jars ready.
2. Mix the raspberries with the rose extract and lemon thyme leaves and mash a little to break up. Divide the mixture into four glasses.
3. Add the cream and sugar to a mixing bowl and whip to soft peaks. Add the lemon zest and juice and fold through. Spoon on top of the raspberries. Ideally, chill for an hour before serving, but you can eat it straight away!
4. Serve with sponge fingers.

Note

• Rose extract is more concentrated than rosewater, but rosewater and vanilla essence will both work as a substitute. 

Recipe and image from Nadiya's Fast Flavours by Nadiya Hussain (Michael Joseph, HB, $49.99).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.