Description
A classic English dessert, Lemon Syllabub is a light and airy whipped cream treat flavored with fresh lemon juice and zest, sweetened with powdered sugar and optionally enhanced with a splash of sweet white wine or sherry. Perfectly chilled and served in elegant glasses, it offers a refreshing tangy-sweet flavor that’s ideal for warm weather or as a delicate 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 using an electric mixer or whisk until soft peaks form, ensuring the cream holds its shape but is still light and fluffy.
- Combine Flavors: Gently fold in the fresh lemon juice, lemon zest, and the optional white wine or sherry using a spatula, taking care not to deflate the whipped cream.
- Whip to Thickness: Continue to whip the mixture gently for a short time until it thickens further but retains an airy consistency, blending the flavors evenly.
- Serve or Chill: Transfer the syllabub immediately into chilled glasses for serving or cover and refrigerate for up to 2 hours to allow the flavors to meld and the dessert to chill thoroughly.
- Garnish and Enjoy: Just before serving, garnish with additional lemon zest or a thin slice of lemon to add a pop of color and intensified citrus aroma.
Notes
- For a non-alcoholic version, omit the sweet white wine or sherry and replace with a splash of extra lemon juice or a little apple juice.
- Ensure the mixing bowl and beaters are chilled to help the cream whip more easily.
- Do not overwhip the cream after adding the lemon juice to avoid curdling.
- Serve immediately for best texture, but can be chilled up to 2 hours before serving.
- If you prefer a less sweet dessert, reduce the powdered sugar to 2 tablespoons.
