Talia’s Treats : Raspberry Syllabub
My sister Talia whips this up like it ain’t no thang. One of the easiest recipes to make, but so pleasing on the eye, and the belly. You won’t need much as it’s very rich. Hopefully this recipe comes in handy if you’re entertaining guests this weekend, or just wanting to enjoy something sweet in the sun *fingers crossed for sun*, you really won’t believe how simple it is until you try it. (All images taken by Talia).
3 cups raspberries (I just use frozen)
1/2 cup sugar
4tbsp lemon juice & 1tsp lemon zest
2 cups cream
Grated white choc
Crush a shortbread cookie into the bottom of each glass. You can dress this dessert up or down depending on what kind of glass you use – fancy wine glass for a special occasion or plastic glass for a casual bbq.
In a non-reactive bowl (eg glass, ceramic or stainless steel) blend/mix/mash together raspberries, sugar, lemon juice & zest until a slightly chunky puree. Set aside a quarter of the raspberry mixture for topping. Whip the cream and set about 1/2 a cup aside for topping also. Fold the cream and raspberry mix together and spoon into glasses on top of the cookie crumbs. Top with a spoonful of the reserved raspberry mix and then a dollop of cream. Dress with some grated white choc. Keep chilled till serve.
Ta-da! Would you look at the art direction on these pics ay, ay, ay.