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Verrines of Limoncello Syllabub With Lemon Sugar and Raspberries Recipe

Verrines of Limoncello Syllabub With Lemon Sugar and Raspberries Recipe

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Verrines of Limoncello Syllabub With Lemon Sugar and Raspberries

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Ingredients:

Serving

125 g fresh raspberries
50 ml limoncello, plus extra
2 lemons , zest of, finely grated
50 g golden caster sugar
284 ml double cream
2 tbsp greek yogurt or 2 tbsp creme fraiche
fresh mint leaves, to garnish
fresh lemon verbena leaf, to garnish

Directions:

Divide the raspberries between 10 shot glasses, topping each with a little of the extra limoncello.
Grind the lemon zest with 3 tablespoons of the caster sugar in a mortar and pestle until fine.
In a large bowl, whip the cream with 50ml limoncello until soft peaks form. Add half the zest mixture and the remaining sugar, then fold in with the yogurt or creme fraiche. Spoon the cream over the raspberries and sprinkle with remaining lemon sugar to serve. Garnish with fresh mint and lemon verbena leaves.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	41.18 Kcal (172 kJ)
Calories from fat	7.95 Kcal
		% Daily Value*
Total Fat	0.88g	1%
Cholesterol	2.51mg	1%
Sodium	2.27mg	0%
Potassium	39.06mg	1%
Total Carbs	8.4g	3%
Sugars	6.44g	26%
Dietary Fiber	1.22g	5%
Protein	0.62g	1%
Vitamin C	9.5mg	16%
Iron	0.2mg	1%
Calcium	15.6mg	2%

Amount Per 100 g
Calories	65.72 Kcal (275 kJ)
Calories from fat	12.69 Kcal
		% Daily Value*
Total Fat	1.41g	1%
Cholesterol	4.01mg	1%
Sodium	3.62mg	0%
Potassium	62.33mg	1%
Total Carbs	13.41g	3%
Sugars	10.27g	26%
Dietary Fiber	1.95g	5%
Protein	0.99g	1%
Vitamin C	15.2mg	16%
Iron	0.4mg	1%
Calcium	24.9mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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