Raspberry Sort of a Syllabub
- 4 shortbread cookies
- 2 pints raspberries
- 1/2 cup sugar, divided
- 3 tablespoons fresh lemon juice
- 3 tablespoons white Port
- zest of one lemon
- 2 cup very cold whipping cream, divided
- edible lavender buds (garnish, optional)
Place one cookie at the bottom of a ramekin or glasse and repeat for the other cookies. Reserve. In a large non reactive bowl, mull or mash together the raspberries, 1/4 cup sugar, lemon juice, Port and lemon zest.
Remove about half that mixture and place it into another mixing bowl. Whip 1 1/2 cups whipping cream to stiff peaks. Fold in the reserved raspberry mixture and spoon on top of the shortbread cookies. Top with the reminder raspberry mixture. Whip up the remaining whipping cream to stiff peaks with the reminder of the sugar and dollop that whipped cream on top of the raspberry mousse. Refrigerate until ready to serve.
Sprinkle with lavender buds if desired.