Ah, Lemon Syllabub—this is a classic British dessert that’s airy, creamy, and perfectly tart. Think of it as a frothy, sweetened cream dessert with lemon flavor—light, elegant, and surprisingly easy.
Ingredients
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Heavy cream – Whipped to soft peaks; gives it the airy, frothy texture.
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Sugar – Sweetens the cream.
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Lemon juice & zest – Provides bright, tangy flavor.
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Optional alcohol – Traditionally, a little sherry, white wine, or brandy is added for depth (can omit if you prefer non-alcoholic).
Basic Steps
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Whip cream: Beat until soft peaks form.
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Sweeten & flavor: Add sugar gradually while whipping, then fold in lemon juice, zest, and optional alcohol.
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Chill: Refrigerate for at least 1–2 hours so flavors meld.
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Serve: Spoon into glasses or bowls; optionally garnish with lemon zest, fresh berries, or a mint leaf.
Why It’s Special
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Light & airy: The whipped cream makes it feel indulgent without being heavy.
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Bright citrus flavor: Lemon juice and zest cut through the sweetness.
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Elegant but simple: Looks fancy, tastes sophisticated, but takes minimal effort.
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Flexible: Can layer with berries, sponge cake, or cookies for a parfait-style dessert.
If you want, I can give you a modern shortcut version that’s ready in 10 minutes, keeps the traditional frothiness, and tastes like a lemony cloud of dessert heaven.