Ginger and lemon syllabub recipe

Serves 4

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In a bowl, whisk together the cream, sugar and lemon zest until it forms soft peaks.
Divide the crushed biscuits between four small glasses.
Add a layer of lemon curd to each and top with the lemon cream.
Top with some extra crushed biscuits and some lemon zest. Store in the fridge until ready to serve.

Per serving: 596kcals, 41.4g fat (20.1g saturated), 59.3g carbs (17.9g sugars), 5.3g protein, 0.5g fibre, 0.093g sodium

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