Lemon Syllabub with Blackcurrant and Strawberry, Orange Wafers
250g mascarpone
500ml double cream
100g castor sugar
Zest 2 lemons
Juice 1 lemon
100ml sparkling wine or white wine
1 tablespoon Brandy or limoncello ( optional)
Whisk everything together to the consistency of whipped cream. Place in a piping bag.
150g blackcurrants
50g sugar
25ml water
1 punnet strawberries, hulled and chopped
Simmer the blackcurrants with the sugar and water until soft. Blend to a smooth puree and pass through a sieve. Cool and toss ¾ of the blackcurrant puree into the strawberries.
Spoon some of the strawberry mixture into the bottom of 4 glasses. Pipe on the syllabub and top with more strawberry mixture. Spoon over the remaining blackcurrant puree on the top.
Orange wafers
125g icing sugar
50g butter
50ml orange juice
50g plain flour
1 teaspoon vanilla extract
Set oven to 180°c.
Place sugar, butter and orange juice in a pan and cook until butter has melted. Sift in the flour and mix thoroughly with the vanilla extract.
Spread onto a baking tray lined with parchment paper and cook for about 10 minutes or until coloured and bubbles appear. Remove from oven and cool. Break into shards and dust with icing sugar before serving with the syllabubs.
