- 4 T caster sugar
- 2 T lemon juice
- 1 ½ t sherry
- 1 ½ t brandy
- 250 ml fresh cream
- 8 T fruit coulis
- shortbread fingers, for dipping
Whip 4 tablespoons of caster sugar with the juice of 1 lemon, 1 ½ tablespoons of sherry, 1 ½ tablespoons of brandy and 2 cups of fresh cream in a mixer until thick but still soft and billowy.
Scoop some fruit coulis into short glasses and top with the lemon syllabub.
Swirl with a cocktail stick to create a marbled effect.
Serve with Woolworths all-butter shortbread fingers for dipping and crunch.
Cook's tip: to make a quick fruit coulis, cut up any fruit and place in a saucepan with some sugar (to taste). Let is simmer until soft then strain it through a sieve, or blitz it in a food processor. A coulis is always smooth, but if you like it a bit more chunky, that's perfectly fine, too.