A sweet yet simple ending from Gordon Ramsay's Cookalong Live.
Watch Gordon's video on how to zest a lemon or lime
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.
Watch all Gordon's Cookalong training videos.
Get the rest of the recipes on the Cookalong week 2 menu.
We've got the best of Gordon's recipes from The F Word and Cookalong, plus many more!
Get step-by-step cooking videos for the Cookalong, made by the man himself
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