Description
A classic English dessert, Lemon Syllabub is a light, frothy, and refreshing treat made with whipped cream, fresh lemon juice, lemon zest, and a touch of sweet white wine or sherry. Perfect for warm days, this dessert combines tart citrus flavors with creamy sweetness in a simple, elegant dish.
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 Cream and Sugar: In a chilled mixing bowl, whip the heavy cream and powdered sugar until soft peaks form, which will create a light and airy base for the dessert.
- Fold in Flavorings: Gently fold in the fresh lemon juice, lemon zest, and optional white wine or sherry to infuse the cream with bright citrus and subtle wine flavors without deflating the whipped texture.
- Whip to Thicken: Continue to whip the mixture gently until it thickens further but remains light and fluffy—this step enhances the texture and incorporates the flavors evenly.
- Chill or Serve Immediately: Serve the syllabub immediately in chilled glasses for the best airy texture, or refrigerate it for up to 2 hours to let the flavors meld and chill thoroughly before serving.
- Garnish and Present: Garnish with additional lemon zest or a thin lemon slice to add a fresh look and accentuate the lemon flavor before serving.
Notes
- Using a chilled bowl and utensils helps achieve better volume when whipping the cream.
- Adjust sweetness by increasing or decreasing powdered sugar to taste.
- White wine or sherry is optional but adds a traditional complexity to the dessert.
- Serve immediately for the lightest texture or chilled if preparing ahead.
- Can be paired beautifully with fresh berries or shortbread cookies for added texture.
