Limoncello syllabub with crushed amaretti
Makes 6
A little effort
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It’s very important not to over-whip the cream so whisk it until it’s just starting to thicken then add the lemon mixture. Once you’ve whisked it again it will be at the perfect consistency.
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- 2 lemonszested and juiced
- 75ml limoncello
- 300ml double cream
- 100g caster sugar
- 12 amaretti biscuits
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Mix the lemon juice, most of the zest and the limoncello together. Pour the cream into a large bowl and softly whip with the sugar. Srizzle in the lemon mixture and whisk until incorporated.
Divide between 6 small glasses and refrigerate for at least an hour. Just before serving, put 6 biscuits in a plastic bag. Crush with a rolling pin and sprinkle over each dessert with a little lemon zest. If you like, serve each with a biscuit.
