CRUNCHY LEMON SYLLABUB WITH RASPBERRY COULIS

This wonderfully tasty indulgent lemony, tangy, creamy dessert with a hint of the raspberry coulis absolutely yummy. As you delve deeper into this dish you reach the scrummy, crunchy Ryvita biscuit base your in heaven. Delightful.

Ingredients

• RYVITA^® Original Crispbread
• •200g/7oz Ryvita Crispbread biscuits, crushed
• •100g/4oz unsalted butter, melted
• •2tbsp soft brown sugar
• For raspberry coulis
• •100g/4oz raspberries
• •1tbs white wine
• •1tbs icing sugar
• For the syllabub
• •100g/4oz lemon curd ,1 lemon, zest and juice
• 250ml/8½fl oz double cream
• •100g/4oz Greek yoghurt, 4tbs icing sugar
• •100ml/3½fl oz white wine

Method

1.Crush the Ryvita biscuits and mix with the sugar and melted butter until biscuits are coated. Divided ¾ of the mixture into four sundae glasses (the rest for decoration), you can press in firmly or leave just crumbled. Leave in fridge to firm.

2.Place the raspberries (leaving four whole ones for decoration) into blender add wine and icing sugar and blend and pass through sieve to remove seeds and leave to one side.

3.In a bowl place the lemon curd, Greek yoghurt, sugar, white wine and zest and juice of lemon and mix.

4.Whip double cream to soft peak and gently fold into the lemon mixture.

5.Spoon mixture halfway into the glasses, then add a swirl of raspberry coulis and then add the rest of the mixture.

6.Decorate each glass dish with a raspberry and the Ryvita biscuit crumb and serve.

Serves 4