Syllabub (lemon cream) on mango-papaya salad

Ingredients

Directions

1. 1

   Wash 1 lemon hot, dab dry and finely grate the peel. Squeeze 2 lemons and mix the juice (80-100 ml) with the grated peel, port and sugar. Cover and leave to cool overnight. Cut the flesh of the mango from the stone, peel and cut lengthwise into thin slices. Peel and halve the papaya and remove the seeds. Cut papaya crosswise into slices. Arrange the fruit on plates. Beat the double cream until stiff with the whisks of the hand mixer. Slowly add the lemon-port wine mixture and stir in. Pour lemon cream onto the fruits with a spoon. Wash 2 lemons hot, dab dry and peel 1 lemon in fine strips. Cut the remaining lemon into thin slices. Sprinkle lemon cream with lemon peel. Decorate with lemon slices and lemon balm leaves

2. 2

   With 6 people:

3. 3

   Waiting time approx. 12 hours