Ingredients

Ingredients For the lemon syllabub

• 450ml/16fl oz double cream, whipped until soft peaks form when the whisk is removed

• 3 free-range egg yolks

• 45g/1½oz icing sugar

• 1 lemon, zest only

• 1 vanilla pod, split

• 2 tbsp sweet white wine

For the rhubarb and raspberry compote

• 2 sticks rhubarb, cut into 2cm/¾in pieces

• 1 lemon, zest only

• 2 tbsp sweet white wine

• 1 tsp ground cinnamon

• 1 tbsp caster sugar

• 170g/6oz raspberries

• 1 tbsp icing sugar

Description

Recipe Uses 450ml/16fl Oz Double Cream, Whipped Until Soft Peaks Form When The Whisk Is Removed, 3 Free-range Egg Yolks, 45g/1½oz Icing Sugar , 1...

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