Ingredients:
- 1 cup (240 ml) heavy whipping cream
- 1/4 cup (50 g) granulated sugar
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 2 tbsp sweet white wine, sherry, or lemon liqueur (optional, but traditional)
- 1/2 tsp vanilla extract
- Optional garnish: extra lemon zest, crushed shortbread, or fresh berries
🔧 Instructions:
1.
Whip the Cream Base
- In a mixing bowl, pour in the heavy cream and start whipping on medium speed.
- Gradually add in the sugar and continue to whip until soft peaks form.
2.
Add Flavorings
- Gently fold in the lemon juice, lemon zest, wine (or liqueur), and vanilla extract.
- Whip just a little more until the mixture thickens to a mousse-like texture. Don’t over-whip.
3.
Chill
- Spoon the lemon syllabub into dessert glasses or bowls.
- Chill for at least 1 hour for best flavor and texture.
4.
Serve
- Garnish with a sprinkle of lemon zest or serve with buttery shortbread on the side.
🧠 Tips & Variations:
- Make it alcohol-free by skipping the wine — the lemon juice alone gives it plenty of zing.
- Try using orange or lime zest for a citrus twist.
- Serve in vintage glasses or teacups for that old-world charm.