Amalfi lemon syllabub

Trim the edge of each Amalfi lemon where the stalk comes out, to create a flat surface. Cut about ¼ off each lemon from the other end and use a melon baller or teaspoon to scoop out the flesh, taking care not to break through the pith. Reserve all the flesh.

To make the granita, push the flesh from the Amalfi lemons through a sieve to collect the juice, then juice the other 3 lemons. This should give you around 275ml of juice. Keeping 2 tbsp juice to one side, put 500ml water, the caster sugar and the 250ml of lemon juice into a pan. Bring to the boil and remove from the heat immediately. Let the mix cool to room temperature, pour into a freezable container and freeze for 4-5 hours.

Put the double cream, sugar, white wine and remaining 25ml lemon juice into a bowl and whip to soft peaks, then use to fill the four lemon shells. Scrape the granita with a metal spoon, then pile on top to serve.