From
Good Food Live
British and Eastern European influences are brought together to great effect in this gorgeous dessert from Carolyn Waldegrave
British and Eastern European influences are brought together to great effect in this gorgeous dessert from Carolyn Waldegrave
Passionfruit and muscat syllabub with lemon ice cream and viennese biscuits
Method
2. Mix together the Mascarpone, crème fraiche and Muscat. Sift in the icing sugar. Season to taste with the lemon juice. Fold in the passionfruit seeds and juice, reserving a few seeds for decoration.
3. Pour the mixture into stem glasses and decorate with the reserved seeds. Chill well before serving.
4. For the ice cream, mix together the lemon curd and double cream, tip into a plastic freezer container and freeze.
5. For the biscuits, grease three baking sheets. Beat the butter until soft, add sifted icing sugar and beat again until light and fluffy.
6. Add sifted flour, baking powder and vanilla essence, using your hands to work to a paste.
7. Pipe or shape into 24 biscuits and bake for 15 minutes in an oven heated to 190°C/gas 5. Leave to cool, and serve with the ice cream and syllabub.
Prep:
35 min, plus 1 hr freezing
Cook: 20 min
Cook: 20 min
Ingredients
8 ripe passion-fruits250ml Mascarpone
200ml crème fraîche
3 tbsp Muscat wine
2 tbsp icing sugar
juice of 1 lemon
For the Ice Cream:
1 good quality jar of lemon curd570ml double cream
For the Biscuits:
Butter, for greasing125g unsalted Butter
30g icing sugar, sifted
125g plain flour, sifted
1/4 tsp Baking powder
a few drops of vanilla essence
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