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British

Syllabub

An old English dessert of thick cream whipped with sweet wine, brandy, lemon and sugar until it stands in soft, billowing folds. The wine is steeped with lemon zest first so the cream takes on its perfume, then it is spooned into a glass and left to settle until the liquid separates a little beneath the froth.

DessertsUnder 30 min
15 minEasy538 kcalper serving
Syllabub

Method

  1. Pare the zest from 0.5 unwaxed lemon in wide strips with a peeler, taking as little white pith as possible, then squeeze the juice from the same half.
  2. Put the zest strips and lemon juice in a small bowl with 50 ml of sweet white wine, 1 tbsp of brandy and 20 g of caster sugar. Stir until the sugar has dissolved, cover, and leave to infuse in a cool place for at least 2 hours, or overnight for a fuller flavour.
  3. Strain the infusion through a small sieve into a chilled mixing bowl and discard the zest. Taste: it should be sharp and sweet at once.

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Per serving

538kcal
3gprotein
28gcarbs
44gfat
0gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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