BEST OF BRITISH!

SYLLABUB

Ingredients:

4 shortbread biscuits

110 ml sweet vermouth

3 tbsp lemon juice

finely grated zest of ½ lemon

4 tbsp icing sugar

250 ml cream

flaked almonds

Preparation

Crumble one biscuit into the bottom of each of four sundae glasses. Pour one tablespoon of the sweet vermouth on top. Heat the lemon juice, zest and sugar in a pan and cook completely. Add the remaining sweet vermouth. Whisk the cream in a bowl and fold in the lemon mixture, creating a marbled effect. Spoon the mixture into each of the sundae glasses. Top with the flaked almonds and put in the fridge to chill.

crumble – break up into fragments

fold in – gently combine

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