Description
Lemon Syllabub is a classic British dessert featuring airy whipped double cream combined with fresh lemon juice, a touch of sweetness, and optional hints of wine or sparkling water. This light, frothy dessert offers a bright, refreshing citrus flavor that’s perfect for warm summer days, easy to make with simple ingredients and delightful when served chilled.
Ingredients
Scale
Main Ingredients
- Fresh lemons – juice and zest from 2 large lemons
- 300 ml double cream (heavy cream)
- 50 grams granulated sugar
- 2 tablespoons white wine or sherry (optional)
- 2 tablespoons cold milk or sparkling water
Instructions
- Prepare the Lemon Juice: Zest and juice fresh lemons into a bowl, ensuring to use freshly squeezed lemon juice for the best bright, authentic tartness.
- Whip the Double Cream: In a chilled bowl, whisk the double cream gently until it begins to thicken but still forms soft peaks for that light, fluffy texture.
- Add Sweetener and Liquid: Gradually add the granulated sugar and, if using, the white wine or sherry. Slowly fold in the cold milk or sparkling water carefully to keep the mixture airy.
- Combine with Lemon Juice: Gently fold the lemon juice and lemon zest into the cream mixture, mixing well without deflating the frothy texture.
- Chill and Serve: Transfer the prepared Lemon Syllabub into glasses or small bowls and chill in the refrigerator for at least one hour before serving to allow the flavors to meld.
Notes
- Use chilled equipment such as bowls and beaters to help the cream whip better and hold air.
- Adjust sweetness cautiously, starting with less sugar and adding more as needed.
- Always use fresh lemons; bottled lemon juice lacks the vibrant aroma and flavor.
- Fold ingredients gently to retain maximum airiness in the cream.
- Experiment with sparkling water to add a subtle fizz for a bright twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Whisking and folding
- Cuisine: British
Nutrition
- Serving Size: 1 cup (approx. 150g)
- Calories: 250
- Sugar: 12g
- Sodium: 15mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 75mg
Keywords: lemon syllabub, British dessert, whipped cream dessert, summer dessert, lemon cream, frothy lemon dessert