Ingredients with Measurements:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/4 cup white wine
- 1/4 cup sherry
Special equipment needed:
- Electric mixer
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Zester
Step-by-step instructions:
1. In a mixing bowl, combine the heavy cream and granulated sugar. Beat with an electric mixer on medium speed until stiff peaks form.
2. Add the lemon juice and zest, white wine, and sherry to the bowl. Mix on low speed until everything is well combined.
3. Spoon the mixture into individual serving glasses or bowls.
4. Chill the syllabub in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 10 minutes
Cooking time: None
Temperature:
Refrigerate for at least 2 hours before serving.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories: 375
Fat: 27g
Saturated Fat: 16g
Cholesterol: 97mg
Sodium: 26mg
Carbohydrates: 29g
Fiber: 0g
Sugar: 27g
Protein: 2g
Substitutions for ingredients:
- You can substitute the white wine and sherry with 1/2 cup of limoncello for a stronger lemon flavor.
- If you don't have heavy cream, you can use whipped cream instead.
Variations:
- You can add a layer of fresh berries or fruit compote to the bottom of each serving glass before adding the syllabub mixture.
- For a non-alcoholic version, you can substitute the wine and sherry with 1/2 cup of lemonade.
Tips and tricks:
- Make sure the heavy cream is cold before whipping it.
- Use freshly squeezed lemon juice for the best flavor.
- If you don't have a zester, you can use a vegetable peeler to remove the lemon zest and then finely chop it.
Storage instructions:
Store any leftover syllabub in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
Serve the lemon syllabub in individual serving glasses or bowls. You can garnish each serving with a sprig of fresh mint or a slice of lemon.
Garnishes:
- Fresh mint
- Lemon slices
Pairings:
- Shortbread cookies
- Biscotti
- Lemon bars
Suggested side dishes:
This recipe is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the mixture is too runny, you can add more heavy cream and beat it again until stiff peaks form.
- If the mixture is too thick, you can add a splash of milk or cream to thin it out.
Food safety advice:
- Make sure to use pasteurized heavy cream to avoid any risk of foodborne illness.
- Store any leftover syllabub in the refrigerator and discard after 2 days.
Food history:
Syllabub is a traditional English dessert that dates back to the 16th century. It was originally made with milk or cream that was curdled with wine or cider and then sweetened with sugar.
Flavor profiles:
This lemon syllabub is sweet and tangy with a creamy texture and a hint of wine and sherry.
Serving suggestions:
Serve this lemon syllabub as a light and refreshing dessert after a heavy meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: English
Taste: Citrusy, Sweet, Tart, Creamy, Refreshing