The simplest of all recipes, this set-custard-slash-mousse pot is creamy, zesty and entirely foolproof. Using very few ingredients, the syllabub is infused with thyme and set with lemon juice. Simply serve with sponge fingers and a good cup of coffee.
*1 tsp rose extract
*A sprig of fresh lemon thyme, leaves picked
*300ml double cream
*50g caster sugar
*1 lemon, zest and juice
*Sponge fingers, to serve
- Have four serving glasses or jam jars ready. Mix the raspberries with the rose extract and lemon thyme leaves and mash a little to break up. Divide the mixture into the four glasses.
- Add the cream and sugar to a mixing bowl and whip to soft peaks. Add the lemon zest and juice and fold through. Spoon on top of the raspberries. Ideally, chill for an hour before serving, but you can eat it straight away! Serve with sponge fingers.
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Photograph: Chris Terry