Description
Lemon Syllabub is a light and airy traditional British dessert made by whipping cream with lemon juice, zest, and a hint of sweet white wine or sherry. This refreshing treat is quick to prepare and perfect for a bright, citrusy finish to any meal.
Ingredients
Scale
Ingredients
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp sweet white wine or sherry (optional)
Instructions
- Whip the Cream: In a chilled mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form, creating a smooth and fluffy base.
- Fold in Lemon and Wine: Gently fold in the fresh lemon juice, lemon zest, and the sweet white wine or sherry if using, ensuring the mixture remains light and airy.
- Whip to Thicken: Continue to whip the mixture gently until it thickens slightly but still holds a light and airy texture.
- Serve or Chill: Serve the syllabub immediately in chilled glasses or refrigerate for up to 2 hours to chill and set before serving.
- Garnish: Add extra lemon zest or a thin slice of lemon on top for a decorative and flavorful garnish if desired.
Notes
- Use chilled cream and a cold mixing bowl for best whipping results.
- The sweet white wine or sherry is optional but adds a traditional depth of flavor.
- For a non-alcoholic version, omit the wine or sherry without affecting the texture.
- Serve immediately or refrigerate up to 2 hours; longer chilling may cause the cream to stiffen excessively.
- Garnish creatively with mint leaves or berries for variety.
