Skye McAlpine is a Sunday Times columnist and the author of two cookbooks. She joins Lara and Olivia down the line from Venice, where she grew up. On the podcast, she talks about moving to the city as a child, her favourite Venetian meals, and why, despite being a dinner party maestro, she doesn’t believe in starters.
Speaking from Venice, Skye told Olivia and Lara about her sweet tooth, and said she enjoys serving simple food to her dinner party guests. Make this Italian Limoncello syllabub at your next summer feast – it takes just five minutes to make.’
Table Talk is a series of podcasts where Lara Prendergast and Olivia Potts talk to high profile guests about their life story, through the food and drink that has come to define it.
Makes: Serves 4
Takes: 5 minutes
Bakes: No time at all
600ml double cream
3 lemons, zested
2 lemons, juiced
200g caster sugar
1. Whisk together the sugar and double cream until they form soft peaks. The cream should hold its own weight, and when you lift out the whisk, peaks will form but they will bend over at the end.
2. Grate the zest into the mix, and add the lemon juice and limoncello, whisking it gently into the mix. Spoon into glasses or bowls, and leave to set for a couple of hours in the fridge.