Gordon Ramsay: Cookalong Live

A sweet yet simple ending from Gordon Ramsay's Cookalong Live

Serves 4

• 500ml double cream
• 1 lemon, zest and juice
• 1 lime, zest and juice
• 75g icing sugar
• 50g (or 5) Ginger nut biscuits

How to make lemon and lime syllabub

1. Pour the cream into a large bowl and sift in the icing sugar. Grate in the zest of the lemon and lime and squeeze in the juice from both - straining through a sieve to avoid any pips. Whisk the cream until it just begins to reach stiff peaks.

2. Lightly crush 4 of the biscuits with your fingers and divide into the bottom of the serving glasses. Reserve the 5th biscuit for the garnish.

3. Spoon the syllabub into the glasses. If you have time at this stage, you can refrigerate the syllabubs for a couple of minutes to help them set.

4. Use a grater to finely grate over the remaining biscuit and serve.

© Gordon Ramsay

Get the rest of the recipes on the Cookalong week 2 menu.