Lemon syllabub

Lemon syllabub

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
75g granulated sugar
150ml water
2 lemons
300ml double cream
2-2 1/2 tablespoons sweet white wine
icing sugar, to taste

Method

  1. Put the sugar and water into a small saucepan. Place over a low heat and stir very gently without splashing up the sides of the pan, until the sugar has dissolved.
  2. Once the sugar has dissolved, dip a pastry brush in water and brush down the sides of the pan. Turn up the heat and boil the sugar syrup, without stirring, for 4 minutes.
  3. Finely pare the zest from half of 1 lemon using a swivel peeler, then cut into very fine julienne. Put the zest julienne into the syrup and simmer for 4 minutes. Remove from the syrup with a slotted spoon and set aside.
  4. Put the cream into a medium bowl and finely grate in the zest of half the second lemon. Juice both lemons. Start whisking the cream, adding the lemon juice and wine and sifting in icing sugar to taste, little by little as you whisk. The cream will thicken up on adding the lemon juice, but will be thinned out by adding the wine. The aim is to add all the liquid without letting the syllabub get too thin.
  5. Adjust the sweetness with sifted icing sugar, spoon the syllabub into individual glasses and chill for at least 20 minutes. Scatter a few lemon zest julienne on the top of each glass before serving.

Variation

  • Blackcurrant syllabub: Omit the sugar syrup and lemons. Put 150 g blackcurrants and 30 ml water into a saucepan and simmer over a low to medium heat until the blackcurrants are soft and the water has reduced to about 1–2 teaspoons. Add 2 tablespoons crème de cassis and push the blackcurrants through a sieve to make a purée. Whisk the purée into the cream as for the main recipe, replacing the sweet wine with crème de cassis. Save a few berries for decoration and dust with caster sugar.
Tags:
Leiths School of food and wine
cookery course
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