Lemon Syllabub

Lyne Proulx

An old fashioned, easy summer dessert, refreshing and tangy that serves 4.

5 from 1 vote

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Prep Time 15

Total Time 15

Course Dessert

Cuisine American, Canadian

Servings servings

Calories 298 kcal

Equipment

1 fine grater
1 stand mixer or hand mixer
1 Bowl
4 serving glasses

Ingredients

2 tablespoons brandy
1/2 cup white wine I like a Riesling
4 tbsp sugar
1 cup heavy cream
1 large lemon

Instructions

Using a fine grater, grate the rind from the lemon. In a bowl, squeeze the lemon juice. Add the rind (keep some for the toppings) the wine, and the brandy. Mix together.
In a bowl, with a stand mixer or hand mixer whip the heavy cream and sugar together until you start to see soft peaks.
Add the liquid mixture to the whipped cream slowly and whisk all the time.
Slowly spoon the mixture into 4 tall serving glasses, cold of course, and chill until needed. Serve with a lemon rind on top. You can also add slices of lemon to decorate.

Notes

Kitchen tips:

You can make the Lemon Syllabub one day ahead, as it keeps well overnight in the fridge. There, in about 15 minutes, you have created a quintessentially Olde English “sweet” for the grown-ups.

Nutrition

Calories: 298kcalCarbohydrates: 17gProtein: 2gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 18mgPotassium: 115mgFiber: 1gSugar: 15gVitamin A: 881IUVitamin C: 15mgCalcium: 49mgIron: 0.3mg

Keyword lemon dessert, lemon syllabub, summer dessert