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.
1
Peel the lemons and chop them.
- Lemon: 2 pieces
2
Squeeze the juice.
- Lemon: 2 pieces
3
Put half of the zest in a pot, pour in juice and brandy. Leave it overnight.
- Lemon: 2 pieces
- Brandy: 30 ml
4
The next day, strain the mixture, add sugar, and boil until fully dissolved.
- Sugar: 100 g
5
Add sweet white wine and slowly mix with whipped cream.
- Sweet white 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.
