Lemon Syllabub is a classic summer dessert. I do like refreshing desserts and syllabub seems the perfect end to a meal. It is said that syllabub is an English dessert that dates back to Tudor times. Certainly in the form we know it today it was very popular during the Victorian period. I found my recipe in The best of Mrs Beeton’s Puddings & Desserts. However, in the original recipe (was called Whipped Syllabub) the wine was not mixed in with the rest of the ingredients but just in the wine glass at the bottom. I prefer my syllabub with all ingredients blended together. Also I use lemon juice and not orange juice.
This really is a very simple recipe to make. It can be prepared in advance but as it only takes 10 minutes, it is fine to just whip it up between courses. Although it is made with double cream, it is so light and the perfect dessert after a rich or spicy meal, as the lemon makes it refreshing.
250 ml double cream
50 ml white wine (original recipe uses red but white works better with the lemon)
50 ml brandy or sherry (I used brandy)
Juice of 1 lemon
Grated rind of 1 lemon
50 g caster sugar
- In a bowl whip the cream, adding in the remaining ingredients gradually, in order until the mixture just holds in firm peaks.
- Put the mixture into chilled glasses.
Note: this recipe would be very nice served with ginger biscuits. Try these ginger cookies http://cookingwench.com/gingercookies/