Amalfi lemon syllabub
- Louis Korovilas
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Serves 4
Easy
Total time: 30 mins
+ freezing
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Check out this refreshing lemon dessert from Italian restaurant Bancone in Covent Garden. Bancone's easy recipe makes more lemony granita than you’ll need – store any leftovers in the freezer
Gluten free
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Make this Amalfi lemon syllabub, then check out more of our Italian dessert recipes including Italian lemon cake, cannoli, and tiramisu. Also discover more lemon desserts such as our lemon posset, lemon drizzle cake, lemon fool and lemon meringue pie.
Ingredients
Nutrition
-
4 Amalfi lemons or large lemons
-
3 lemons
juiced
-
200g caster sugar
SYLLABUB
- 250ml double cream
- 50g caster sugar
- 50ml white wine
Nutrition: per serving
- kcal438
- fat33.6g
- saturates20.9g
- carbs31g
- sugars31g
- protein1.1g
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Method
-
step 1
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.
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step 2
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.
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step 3
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.
Check out more of our best Italian dessert recipes here...
Authors
Louis Korovilas
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