Lemon Geranium Syllabub

Serves 6


Ingredients:

pared rind and juice 1 lemon
12 large, scented lemon geranium leaves
1¾ cup (425g) double (thick) cream
⅓ cup (85g) caster sugar
½ cup (115ml) dry white wine
55g ratafia biscuits
small geranium leaves and lemon rind strips or slices, to garnish


Method:

• Put strips of lemon rind and geranium leaves in a small saucepan and pour over ⅔ cup (155ml) cream. Bring to the boil very slowly, stirring all the time. Remove from heat and allow to cool completely, stirring occasionally.
• In a large bowl, put sugar, lemon juice and wine and stir until the sugar has completely dissolved. Strain cooked cream and pour into wine mixture with remaining cream, stirring continuously.
• Whisk with an electric whisk until syllabub stands in soft peaks (this takes about 10-15 minutes). Divide ratafia biscuits between 6 tall glasses and spoon the syllabub on top. Decorate each glass with small geranium leaves and strips of lemon rind or lemon slices and serve the syllabub at once.