Description
A light, airy British dessert of whipped double cream sweetened and brightened with fresh lemon juice and zest, chilled and served in elegant glasses.
Ingredients
- Double Cream: 300 ml (about 1 1/4 cups)
- Caster Sugar: 75 g (about 1/3 cup)
- Lemon Juice: 60 ml (about 1/4 cup, from 2 medium lemons)
- Lemon Zest: 1 tablespoon (from 2 medium lemons)
- Vanilla Extract: 1 teaspoon
Instructions
- Chill equipment: Place mixing bowl and whisk in the fridge for about 10 minutes.
- Make lemon mixture: In a bowl, combine lemon juice, lemon zest, vanilla extract, and caster sugar, stirring until the sugar begins to dissolve.
- Fold in cream: Pour the cold double cream into the lemon mixture and start whisking gently.
- Whip to soft peaks: Use an electric mixer or whisk to beat until soft peaks form and the mixture holds a light shape.
- Portion into glasses: Spoon the syllabub into serving glasses or dishes, smoothing the tops.
- Chill: Refrigerate for at least 1 hour, preferably 2 to 3 hours, to set and meld flavors.
- Garnish and serve: Finish with a twist of lemon zest and serve chilled.
Notes
- Chill everything: Cold cream whips better and yields a lighter texture.
- Use fresh lemon: Fresh juice and zest give the brightest flavor.
- Adjust sweetness: Taste before chilling and add a little more sugar if you prefer it sweeter.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-cook, Whip
- Cuisine: British
Nutrition
- Serving Size: 1 serving (about 150 g)
- Calories: 280
- Sugar: 19 g
- Sodium: 35 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 0.2 g
- Protein: 2 g
- Cholesterol: 65 mg
Keywords: lemon syllabub, syllabub recipe, lemon dessert, no-cook dessert, British dessert