Lemon Syllabub Recipe at MyDish

Lemon Syllabub

5 stars based on 2 reviews Rate this Recipe

Method

  • Reserve a little zest for decoration, if you like.
  • Whisk together the cream and sugar until it forms soft peaks, then add the lemon juice, whisk again, and then repeat with the wine.
  • For that really retro feel, serve in wine glasses. Otherwise, any individual dishes that you have.
  • Chill in the fridge for at least 2 hours before serving. It can be made the night before and chilled overnight.
  • Decorate with lemon zest (optional).
    •

    Tips

    • Serve on its own or with fresh fruit, such as raspberries and / or blueberries, or raspberry coulis, and biscuits (e.g. shortbread, langues de chat, almond or ginger thins, ratafias or other types of macaroon).

      If you want to make your own almond biscuits to go with this, try my recipe for Almond and orange bite-sized biscuits under Baking.

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    Ingredients

    • 284 or 300 ml pot Double cream (or use ½ cream and ½ Greek yogurt or creme fraiche)
    • 50 g Caster sugar
    • 1 Lemon - juice and zest
    • 50 ml White wine

    By Views 1483  Added Tue Jul 27 2010


    Take a step back a few decades with this easy summery dessert. No cooking required, but needs to be chilled for 2 hours +.

     

    I had some white wine and cream in the fridge, and a lemon in the fruit bowl so decided to revisit a dessert from my past. I used to make this for mum when she had dinner parties in the early 80s - the height of sophistication back then! Always serve Read More