Limoncello and Blueberry Syllabub
Servings 6 - 8 servings
Ingredients
- 1 lemon zest and juice
- 1 cup sugar caster or super fine sugar if possible, but granulated does work
- ½ cup Limoncello liqueur
- 1½ cups double heavy cream
- about ½ cup blueberries
- 12 amaretti or hard gingerbread biscuits crushed
Instructions
- Mix the lemon juice and zest with the Limoncello and set aside.
- Gently whip the cream with the sugar until soft peaks begin to form.
- Add the lemon mixture and whisk gently until it is all mixed in.
- Divide the mixture between six glasses or serving dishes.
- Refrigerate until ready to serve.
- Just before serving, scatter the syllabubs with the blueberries and crushed biscuit crumbs. You can also garnish with a bit of lemon zest if you like.
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