LEMON AND GINGER SYLLABUB WITH LEMON THINS

Preparation time 10 mins plus 40 mins chilling Cooking time 5 mins Serves 6

125g raspberries

36 tiny balls of fresh rockmelon 180ml dry or sweet sherry (apera) 220g caster sugar

Zest and juice of 2 lemons 500ml cream, 35% fat 150ml double cream, 45% fat 3 Tbsp crystallised ginger, sliced Icing sugar mixture, to dust

LEMON THINS

2 large free-range eggs Finely grated zest of

1 large lemon 125g caster sugar 1 tsp vanilla extract

Pinch of sea-salt flakes

85g unsalted butter, super soft,

beaten with fork until fluffy 85g plain flour

STEP 1 Put 2 crushed raspberries and 6 melon balls each in 6 glasses, then chill in the fridge. Combine sherry, sugar, lemon zest and juice in a large bowl. Set aside. STEP 2 Put cream in a large bowl and, using an electric hand mixer, beat into soft peaks. Stir through double cream and gently fold through the sherry mixture. STEP 3 Spoon sherry mixture into chilled glasses and top with ginger slices. Chill for 40 minutes.

STEP 4 Meanwhile, to make lemon thins, preheat oven to 180°C fan-forced (200°C conventional). Grease and line a large oven tray with baking paper. Using an electric hand mixer or stand mixer, beat eggs, lemon zest, sugar and vanilla until fluffy. Add salt, then add whipped fluffy butter, and flour.

STEP 5 Spoon teaspoons of mixture onto prepared tray about 5cm apart and bake for 5 minutes until edges begin to brown and are crispy. They will not rise. Remove from oven and allow to cool.

STEP 6 Serve syllabubs dusted with icing sugar, with thins on the side.

Lemon and ginger syllabub with Lemon thins Indulgent and creamy, this dessert looks elaborate but is simple to make and the biscuits are the work of minutes. More time for celebrating!