Syllabub is a classic British dessert of whipped double cream loosened with white wine and brandy, sharpened with lemon zest and juice, and sweetened with caster sugar. It sets into soft, airy, mousse-like spoonfuls that sit lightly in the glass — rich but not heavy, with a pleasing citrus lift. Served cold with thin shortbread biscuits for contrast, it suits the end of a dinner party well.
100ml
30ml
75g
1piece
400ml
4piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 100ml | — | — | |
| 2 | | 30ml | — | — | |
| 3 | | 75g | — | — | |
| 4 | | 1piece | — | — | |
| 5 | | 400ml | — | — | |
| 6 | | 4piece | — | — |
Pour the white wine into the large mixing bowl.
Dry white wine · 100 ml
Add the brandy.
Brandy · 30 mlAdd the caster sugar.
Caster sugar · 75 gLay the lemon on the chopping board.
Lemon · 1 piece
Finely grate the zest over the bowl, taking only the yellow skin.
Cut the zested lemon in half.
Squeeze the juice into the bowl, about 3 tablespoons.
Stir until the sugar has dissolved.
Pour in the double cream.
Double cream · 400 mlWhisk until the mixture just holds soft, billowy peaks; stop before it turns stiff.
Spoon it into 4 glasses, piling it up in soft mounds.
Put the glasses in the fridge.
Chill for at least 1 hour, until lightly set and very cold.
Take the glasses out of the fridge.
Rest a shortbread biscuit against the rim of each glass and serve.
Shortbread biscuits · 4 piece| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 100 ml | | Pour the white wine into the large mixing bowl.⏱ 10sResultDry white wine |
| 2 | 30 ml | | Add the brandy.⏱ 5sResultWine and brandy |
| 3 | 75 g | | Add the caster sugar.⏱ 5sResultSweetened wine and brandy |
| 4 | 1 piece | | Lay the lemon on the chopping board.⏱ 5sResultLemon |
| 5 | Lemonstep 4 | | Finely grate the zest over the bowl, taking only the yellow skin.⏱ 40sResultWine with lemon zestused in step 7 |
| 6 | — | | Cut the zested lemon in half.⏱ 10sResultZested lemon halves |
| 7 | Wine with lemon zeststep 5 | | Squeeze the juice into the bowl, about 3 tablespoons.⏱ 30sResultLemony wine syrup |
| Zested lemon halvesstep 6 | |||
| 8 | — | | Stir until the sugar has dissolved.⏱ 1 minResultDissolved lemon wine syrup |
| 9 | 400 ml | | Pour in the double cream.⏱ 10sResultCream and wine syrup |
| 10 | — | | Whisk until the mixture just holds soft, billowy peaks; stop before it turns stiff.⏱ 3 minResultWhipped syllabub |
| 11 | Whipped syllabubstep 10 | | Spoon it into 4 glasses, piling it up in soft mounds.⏱ 1 minResultSyllabub in glasses |
| 12 | — | | Put the glasses in the fridge.⏱ 10sResultSyllabub in glasses |
| 13 | — | Chill for at least 1 hour, until lightly set and very cold.⏱ 1 hrResultChilled syllabub | |
| 14 | — | | Take the glasses out of the fridge.⏱ 10sResultChilled syllabub |
| 15 | 4 piece | Rest a shortbread biscuit against the rim of each glass and serve.⏱ 15sResultSyllabub | |
| Total Time | 1 hr 13 min | ||
| Nutrient | Per serving |
|---|---|
| 570kcal | |
| 2g | |
| 36g | |
| 21g | |
| 25g | |
| 23g | |
| 0.6g | |
| 24mg |
Syllabub is a classic British dessert of whipped double cream loosened with white wine and brandy, sharpened with lemon zest and juice, and sweetened with caster sugar. It sets into soft, airy, mousse-like spoonfuls that sit lightly in the glass — rich but not heavy, with a pleasing citrus lift. Served cold with thin shortbread biscuits for contrast, it suits the end of a dinner party well.
What you’ll doYou will stir lemon zest and juice into white wine, brandy and sugar until the sugar dissolves. You will then whisk in the double cream until it just holds soft peaks, spoon it into glasses and chill for at least an hour.
