Delia Smith’s Lemon Syllabub is made with heavy cream, sugar, lemon zest and juice, and white wine. This delicious Lemon Syllabub recipe creates a tasty dessert that takes about 10 minutes to prepare and can serve up to 4 people.
Delia Smith Lemon Syllabub Ingredients
- 240 ml (1 cup) Heavy Cream
- 50 g (¼ cup) Sugar
- ½ Lemon – zest and juice
- 60 ml (¼ cup) White Wine
How To Make Delia Smith Lemon Syllabub
- Whip cream and sugar: Use a mixer to whip the cream and sugar until it forms soft peaks.
- Mix liquids: In a small bowl, mix the wine, lemon juice, and most of the lemon zest. Save a little zest for the top.
- Add liquid to cream: Slowly add the liquid mixture to the cream while whisking. Add it slowly so the mixture doesn’t split.
- Spoon into glasses: Spoon the mixture into glasses or ramekins. Keep the rim clean by wiping off any excess with a damp cloth.
- Garnish and serve: Sprinkle the remaining lemon zest on top. Serve alone or with berries, biscotti, shortbread, or almond thins if desired.
Recipe Tips
- Chill the cream: Make sure the cream is very cold before whipping. This helps it whip up faster and hold its shape better.
- Mix slowly: Add the lemon and wine to the cream slowly while whisking. This keeps the cream from curdling.
- Use fresh lemons: Fresh lemon juice and zest taste best. Don’t use bottled lemon juice.
- Keep it clean: When spooning the syllabub into glasses, wipe any drips from the rim with a damp cloth for a neat look.
What To Serve With Lemon Syllabub?
This creamy Lemon Syllabub pairs well with fresh berries, biscotti, shortbread, or almond thins. It also can be served alongside a fruit salad, light sponge cake, butter cookies, or a slice of pound cake for a delicious dessert.
How To Store Leftovers Lemon Syllabub?
- Refrigerate: Let the leftover Lemon Syllabub cool to room temperature. Then, cover it with plastic wrap or put it in an airtight container. Store it in the fridge for up to 24 hours.
- Freeze: Lemon Syllabub is not recommended for freezing. Freezing can cause the cream to separate and lose its smooth texture.
Delia Smith Lemon Syllabub Nutrition Facts
Serving Size: 1 serving (approx. 150 grams)
- Calories: 250
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 80mg
- Sodium: 30mg
- Potassium: 200mg
- Total Carbohydrate: 18g
- Dietary Fiber: 0g
- Sugars: 17g
- Protein: 2g
Try More Delia Smith Recipes:
- Delia Smith Plum Crumble
- Delia Smith Cherry And Coconut Cake
- Delia Smith Pumpkin Soup
- Delia Smith Beef Stew
Delia Smith Lemon Syllabub
Description
Delia Smith’s Lemon Syllabub is made with heavy cream, sugar, lemon zest and juice, and white wine. This delicious Lemon Syllabub recipe creates a tasty dessert that takes about 10 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Whip cream and sugar: Use a mixer to whip the cream and sugar until it forms soft peaks.
- Mix liquids: In a small bowl, mix the wine, lemon juice, and most of the lemon zest. Save a little zest for the top.
- Add liquid to cream: Slowly add the liquid mixture to the cream while whisking. Add it slowly so the mixture doesn’t split.
- Spoon into glasses: Spoon the mixture into glasses or ramekins. Keep the rim clean by wiping off any excess with a damp cloth.
- Garnish and serve: Sprinkle the remaining lemon zest on top. Serve alone or with berries, biscotti, shortbread, or almond thins if desired.
Notes
- Chill the cream: Make sure the cream is very cold before whipping. This helps it whip up faster and hold its shape better.
- Mix slowly: Add the lemon and wine to the cream slowly while whisking. This keeps the cream from curdling.
- Use fresh lemons: Fresh lemon juice and zest taste best. Don’t use bottled lemon juice.
- Keep it clean: When spooning the syllabub into glasses, wipe any drips from the rim with a damp cloth for a neat look.
Delia Smith Lemon Syllabub