Lemon Syllabub

4 servings

5 minutes

Lemon syllabub is an elegant dessert with roots in ancient European cuisine, especially in England. In the Middle Ages, it was made with ale or wine, achieving a light, delicate texture. This modern version combines the freshness of lemon, the sweetness of wine, and the creaminess of cream to create a harmonious balance of flavors. The sweet-and-sour hint with notes of brandy makes it a refined choice to end a meal. Ideal when chilled and served in glasses with berries, adding freshness and sophistication. Syllabub delights not only with its taste but also with its airy creamy appearance that makes it a centerpiece for any festive table.

Energy value per serving

• Calories: 247.5
• Proteins: 4g
• Fats: 6.3g
• Carbohydrates: 34.3g

Ingredients

• Lemon: 2 pc
• Brandy: 30 ml
• Sugar: 100 g
• White sweet wine: 125 ml
• Cream: 250 ml

Cooking steps

1. Peel the lemons and chop them.

   Required ingredients:

   • Lemon: 2 pieces

2. Squeeze the juice.

   Required ingredients:

   • Lemon: 2 pieces

3. Put half of the zest in a pot, pour in juice and brandy. Leave it overnight.

   Required ingredients:

   • Lemon: 2 pieces
   • Brandy: 30 ml

4. The next day, strain the mixture, add sugar, and boil until fully dissolved.

   Required ingredients:

   • Sugar: 100 g

5. Add sweet white wine and slowly mix with whipped cream.

   Required ingredients:

   • White sweet wine: 125 ml
   • Cream: 250 ml

6. Place in separate sockets and cover with film.

7. Place in the refrigerator for 3 hours. Serve the finished syllabub in glasses with fresh berries.