Passionfruit and muscat syllabub with lemon ice cream and viennese biscuits

Method

1. To make the Syllabub, cut the passionfruits in half. Scoop out and set aside the seeds and juice.

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.

Comments                        add a comment

Be the first to add a comment...

Ingredients

8 ripe passion-fruits
250ml 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 curd
570ml double cream

For the Biscuits:

Butter, for greasing
125g unsalted Butter
30g icing sugar, sifted
125g plain flour, sifted
1/4 tsp Baking powder
a few drops of vanilla essence

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Competitions: great prizes up for grabs
Special offers on wine
Save money on shopping bills