Lemon syllabub

    15 min

    This is a deliciously light, creamy, sophisticated little pud from days gone by.

    166 people made this

    Serves: 6 

    • 250ml whipping cream, chilled
    • 100g caster sugar
    • 60ml white wine
    • 30ml fresh lemon juice
    • 1 teaspoon grated lemon zest
    • 1/4 teaspoon ground nutmeg (or to taste)
    • fresh mint leaves for garnish
    • lemon slices for garnish

    Prep:15min  ›  Ready in:15min 

    1. Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. Gradually whip in the white wine, lemon juice and lemon zest. Continue to whip until light and fluffy, but not grainy. Cover the mixture and chill until serving time.
    2. Serve in chilled glasses, garnished with a dash of nutmeg, a sprig of mint and a slice of lemon. Syllabub should be eaten with a small spoon, and savoured.

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    Reviews & ratings
    Average global rating:

    Reviews in English (55)


    Very yummy and easy to make!  -  04 Jan 2010


    Tastes great and so easy to make, managed to make 5 portions wouldn't have got 6 though.  -  04 Oct 2012


    This is a lovely dessert! Try substituting Limoncello for the white wine, it lends a more subtle hint of alcohol. I also like using double cream (Devonshire) for its richness and serve with a lemon ginger cookie or lemon biscotti.  -  18 Aug 2009  (Review from Allrecipes US | Canada)