Lemon Syllabub
with cardamom and pomegranate seeds
The weather has been absolutely sweltering over the last few days, and whilst the sunshine has been glorious, it has left me far from inclined to switch on the oven when it came to the weekly blog post. Instead, I’ve opted for a chilled lemon syllabub with crushed cardamom and refreshing pomegranate seeds, served with a side of chestnut flour ginger biscuits (recipe here ). All that is required is a little whipping of cream and squeezing of lemons, and you’re away.
I used two-thirds double cream to one-third natural yoghurt to make it a little lighter, but you can use 300ml of double cream for something richer if you prefer. Because my little flat is in the mid 30’s temperature-wise at present, I also put them back in the fridge to chill for a couple of hours before serving, to ensure they kept their cool after being whipped up in the summer heat.
