Clementine syllabub
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
14 tbsp Bel Gioioso Mascarpone Cheese 3 tsp Granulated Sugar 400 g Elmlea Double Light Cream Alternative (UK) 168 gram(s) Clementines (citrus), 168 g = 2 clementines +/- 1 juice and 1 sliced200 gram Sainsbury's Orange Curd (by MISSTRIOUS)
For the syllabub, whisk the mascarpone and icing sugar together in a large bowl until smooth. Gradually pour in the double cream, whisking continuously until the mixture is pale and thick.
Fold in the clementine juice and orange or passion fruit curd to create a ripple effect.
Spoon the syllabub mixture into a piping bag and pipe it into glass serving dishes. Top each with a slice of clementine and a sprig of mint. Chill in the fridge until ready to serve – the syllabubs will keep in the fridge for 3-4 days, covered.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user ALL_SMILES_4U.
Fold in the clementine juice and orange or passion fruit curd to create a ripple effect.
Spoon the syllabub mixture into a piping bag and pipe it into glass serving dishes. Top each with a slice of clementine and a sprig of mint. Chill in the fridge until ready to serve – the syllabubs will keep in the fridge for 3-4 days, covered.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user ALL_SMILES_4U.
Nutritional Info Amount Per Serving
- Calories: 631.0
- Total Fat: 47.8 g
- Cholesterol: 70.0 mg
- Sodium: 67.5 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 1.5 g
- Protein: 3.6 g
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