Lemon Syllabub

Lemon Syllabub

Syllabub originated in England and was prominent from the 16th to 19th centuries. It is a light and foamy sweetened drink made from the mixture of milk, wine and/or other acid. Moving forward, generations have innovated this dessert by adding a variety of flavors. Early kinds looked a lot like ice-cream floats, wherein a rich, sweetened and delicately flavored cream sat above a refreshing alcoholic drink. It was later learned that reducing a little amount of wine and spirits allowed the cream to hold its shape once whipped and could be kept fresh for several days.

What’s also best about it is that it’s vegetarian and gluten free! It’s healthy, delicious and you can finish it off in just about 10 minutes. This is another perfect make-ahead dessert. Served with diced tropical fruits, passion fruit seeds, almond thins or berries, it is a very elegant finish to a meal.

Rating

Prep Time10 minsTotal Time10 mins

Ingredients
 284 ml double/whipping cream
 50 g caster sugar
 50 ml white wine
 ½ lemon zest
 1 piece lemon (juice extract)
 100 ml natural yoghurt
For toppings (optional)
 200 g diced tropical fruit and passion fruit seeds
 Almond thins or berries
Equipment
 Electric hand whisk
 Measuring cups and spoons
 Containers (Glasses and Bowls)

Cooking Directions
1

In a bowl, mix half or most of the prepared lemon zest, lemon juice, and white wine and pour into 4 separate glasses.

2

In a separate mixing bowl, use an electric hand whisk to combine the yoghurt, cream and caster sugar together until soft peaks form.

3

Spoon the mixture into glasses and top with the remaining grate of lemon zest.

4

Sprinkle and serve with your choice of toppings – almond thins, berries, fresh tropical fruits or passion fruit seeds.

5

Enjoy and eat immediately, or store in the fridge for a few hours to keep it chilled to serve for later.

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Ingredients

Ingredients
 284 ml double/whipping cream
 50 g caster sugar
 50 ml white wine
 ½ lemon zest
 1 piece lemon (juice extract)
 100 ml natural yoghurt
For toppings (optional)
 200 g diced tropical fruit and passion fruit seeds
 Almond thins or berries
Equipment
 Electric hand whisk
 Measuring cups and spoons
 Containers (Glasses and Bowls)

Directions

Cooking Directions
1

In a bowl, mix half or most of the prepared lemon zest, lemon juice, and white wine and pour into 4 separate glasses.

2

In a separate mixing bowl, use an electric hand whisk to combine the yoghurt, cream and caster sugar together until soft peaks form.

3

Spoon the mixture into glasses and top with the remaining grate of lemon zest.

4

Sprinkle and serve with your choice of toppings – almond thins, berries, fresh tropical fruits or passion fruit seeds.

5

Enjoy and eat immediately, or store in the fridge for a few hours to keep it chilled to serve for later.

Lemon Syllabub

This is best consumed on the actual day of making. Enjoy!

Lemon Syllabub
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