Verrines Of Limoncello Syllabub With Lemon Sugar And Raspberries

1. 1

   Divide the raspberries between 10 shot glasses, topping each with a little of the extra limoncello.

2. 2

   Grind the lemon zest with 3 tablespoons of the caster sugar in a mortar and pestle until fine.

3. 3

   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.

* Per serving · 4 servings · Values may vary.