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


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


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s