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Nutrition Facts
Serving Size 1 (182g) Recipe makes 4 servings
Calories 566
Calories from Fat 424		(74%)
Amount Per Serving		%DV
	Total Fat 47.2g	72%
	Saturated Fat 29.4g	146%
	Monounsaturated Fat 13.6g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 174mg		58%
Sodium 48mg		2%
Potassium 125mg		3%
Total Carbohydrate 36.8g		12%
	Dietary Fiber 0.1g	0%
	Sugars 31.9g
Protein 2.7g		5%
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Lemon Verbena Syllabub for Lazy Summer Days or Dinner Parties!

Recipe #379754 | 2¼ hours | 2 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: French Tart
Jun 30, 2009

Just the job when it is hot and humid, a simple and elegant dessert to finish off a special summer dinner party outside and under the stars! This is also a wonderful accompaniment for fresh summer berries or gently poached fruits. Try to make sure that you give these little syllabubs plenty of time to chill and set before serving. Serve with a squirt of Chantilly cream and some fresh Lemon Verbena leaves as a garnish. Lemon Verbena is a very lemony herb, think of fizzy lemon sherbet (as in Barratt’s Sherbet Dipper) and you will have an idea of the taste!

SERVES 4 , 4 Syllabubs (change servings and units)

Ingredients

500 ml double cream
fresh lemon verbena (About 1 tea cup)
2 lemons, juice of
125 g caster sugar

Directions

1
Mix the sugar with the lemon juice until the sugar is dissolved.
2
Boil the cream with the lemon verbena. When boiling, add the sweetened lemon juice (use fresh lemons, or it might curdle) and stir until mixed.
3
Sieve and pour into serving glasses. Chill for at least two hours.
4
Serve with cream and some fresh Lemon Verbena leaves for a garnish.