Lemon Syllabub

Name: Lemon Syllabub
Prep time: 5 min
Total time: 5 min
Yield: 4
Cuisine: International
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

Love Baking Over a year ago 10,626 views

Prep: 5 mins

Serves: 4

Dessert 🥚 Egg Free ☀️ Summer

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

Accompaniment

Description

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

Method

1
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).

Chef's 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.