Syllabub
Syllabub
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.
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 2piece | large | — | ||
| 2 | 100ml | — | — | ||
| 3 | 30ml | — | — | ||
| 4 | 75g | — | — | ||
| 5 | 400ml | — | — | ||
| 6 | as needed | thin | — |
Add the dry white wine to the mixing bowl
Add the brandy to the mixing bowl
Add caster sugar
Rinse the lemon
Add the lemon zest to the mixing bowl
Add the lemon juice to the mixing bowl
Stir the dry white wine and brandy mixture
Add the double cream to the mixing bowl
Whisk the dry white wine and brandy mixture
Taste the syllabub base
Add the lemon juice to the mixing bowl
Spoon the syllabub
Chill the spoon syllabub into glasses
Add the shortbread biscuits and the chilled syllabub from the large mixing bowl to the sundae glass
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | Juice the lemonResultLemon juiceused in step 8 | |
| 2 | 100 ml | Add the dry white wine to the mixing bowlResultDry white wine | |
| 3 | 30 ml | Add the brandy to the mixing bowlResultDry white wine and brandy | |
| 4 | 75 g | Add caster sugarResultDry white wine and brandy and caster sugar | |
| 5 | 1 piece | — | Rinse the lemon → under cold running water⏱ 30sResultRinsed lemon |
| 6 | Rinsed lemonstep 5 | Zest the rinsed lemonResultLemon zest | |
| 7 | Lemon zestlemon zeststep 6 | Add the lemon zest to the mixing bowlResultDry white wine and brandy mixture | |
| 8 | Lemon juice2 tbspstep 1 | Add the lemon juice to the mixing bowlResultDry white wine and brandy mixture | |
| 9 | — | Stir the dry white wine and brandy mixtureLook foruntil fully dissolvedResultWine mixture | |
| 10 | 400 ml | Add the double cream to the mixing bowlResultDry white wine and brandy mixture | |
| 11 | — | Whisk the dry white wine and brandy mixture → soft billowy peaks that just hold their shape — about 5 minutes; do not overwhisk⏱ 5 minResultSyllabub base | |
| 12 | — | Taste the syllabub baseResultTasted lemon | |
| 13 | Lemon juiceadditional lemon juice as desiredstep 1 | Add the lemon juice to the mixing bowl → optional, for sharper flavourResultSyllabub | |
| 14 | — | Spoon the syllabubResultSpoon syllabub into glasses | |
| 15 | — | Chill the spoon syllabub into glasses → at least 1 hour⏱ 1 hrResultChilled syllabub | |
| 16 | as needed | Add the shortbread biscuits and the chilled syllabub from the large mixing bowl to the sundae glass → optional, serve alongsideResultSyllabub | |
| Chilled syllabubstep 15 | |||
| Total Time | 1 hr 7 min | ||
| Nutrient | Per serving |
|---|---|
| 576kcal | |
| 3g | |
| 49g | |
| 30g | |
| 26g | |
| 23g | |
| 1g | |
| 45mg |
Syllabub
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.
Ingredients
- Lemon, large2 piece
- Dry white wine100 ml
- Brandy30 ml
- Caster sugar75 g
- Double cream400 ml
- Shortbread biscuits, thinas needed