Verrines Of Limoncello Syllabub With Lemon Sugar And Raspberries - cooking recipe

Ingredients

125 g fresh raspberries
50 ml limoncello, plus extra
2 lemons, zest of, finely grated
50 g golden caster sugar
284 ml double cream
2 tablespoons Greek yogurt or 2 tablespoons creme fraiche
fresh mint leaves, to garnish
fresh lemon verbena leaf, to garnish

Preparation

Divide the raspberries between 10 shot glasses, topping each with a little of the extra limoncello.
Grind the lemon zest with 3 tablespoons of the caster sugar in a mortar and pestle until fine.
In a large bowl, whip the cream with 50ml limoncello until soft peaks form. Add half the zest mixture and the remaining sugar, then fold in with the yogurt or creme fraiche. Spoon the cream over the raspberries and sprinkle with remaining lemon sugar to serve. Garnish with fresh mint and lemon verbena leaves.