📝 About This Recipe
A quintessential British delicacy dating back to the Tudor era, the Syllabub is a cloud-like confection that sits perfectly between a drink and a dessert. This elegant version balances the bright acidity of fresh lemons with the honeyed depth of Sauternes dessert wine, resulting in a sophisticated, frothy texture. It is the ultimate 'no-bake' luxury, offering a refreshing yet rich finish to any celebratory dinner party.
🥗 Ingredients
The Infusion Base
- 1/2 cup Granulated Sugar (superfine or caster sugar is preferred for quick dissolving)
- 2 large Lemons (zest of both, juice of one)
- 1/2 cup Sauternes or Sweet Sherry (a high-quality dessert wine makes a significant difference)
- 2 tablespoons Brandy or Cognac (adds a warm, traditional depth)
The Cream Body
- 2 cups Heavy Whipping Cream (must be very cold, at least 36% milk fat)
- 1/2 teaspoon Pure Vanilla Extract (optional, for a floral note)
- 1 pinch Fresh Nutmeg (grated directly into the cream)
For Garnish
- 12 pieces Fresh Raspberries (two per glass)
- 6 pieces Shortbread Biscuits (for serving on the side)
- 6 sprigs Fresh Mint Leaves (small, tender tips)
- 1 tablespoon Candied Lemon Peel (finely slivered)
👨🍳 Instructions
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1
Begin by zesting two lemons into a medium-sized glass bowl. Ensure you only get the yellow zest and avoid the bitter white pith.
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2
Juice one of the lemons and add the juice to the bowl with the zest. Stir in the 1/2 cup of sugar.
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3
Pour in the Sauternes (or sweet wine of choice) and the brandy. Stir the mixture well and let it sit at room temperature for at least 2 to 3 hours, or ideally overnight in the fridge. This allows the lemon oils to infuse into the alcohol and the sugar to dissolve completely.
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4
After the infusion period, strain the liquid through a fine-mesh sieve into a large chilled mixing bowl to remove the zest, pressing down to extract all the flavorful oils.
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5
Pour the 2 cups of very cold heavy whipping cream into the bowl with the infused wine mixture. Add the vanilla extract and a fresh grating of nutmeg.
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6
Using a hand whisk or an electric mixer on low speed, begin to whisk the mixture. The alcohol and acid in the wine will help stabilize the cream, but go slowly at first to avoid splashing.
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7
Increase the speed to medium. Watch the texture closely; you are looking for 'soft peaks.' This is when the whisk leaves a trail and the cream holds its shape but the tips fold over when the whisk is lifted.
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8
Do not over-whisk. A syllabub should be light, airy, and slightly pourable, not stiff like a modern cake frosting. If it becomes too thick, fold in a tablespoon of milk to loosen it.
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9
Prepare your serving vessels—traditionally glass coupes, wine glasses, or crystal dessert bowls—to showcase the delicate texture.
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10
Spoon the mixture gently into the glasses. If you prefer a more rustic look, you can pour it, allowing the bubbles to settle.
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11
Chill the assembled syllabubs in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the texture to set slightly.
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12
Just before serving, garnish each glass with two fresh raspberries, a sliver of candied lemon peel, and a small sprig of mint.
💡 Chef's Tips
Use the coldest cream possible to ensure the best volume and stability during whisking. If you want a more 'layered' effect, let the mixture sit in the fridge for 4+ hours; the liquid will partially separate at the bottom creating a delicious boozy syrup. Avoid using ultra-pasteurized cream if possible, as it doesn't always hold the delicate aeration required for a syllabub. Always use fresh nutmeg; the pre-ground version lacks the essential oils that provide the characteristic warm aroma of this dish. If the mixture curdles, it usually means the cream was too warm or you whisked too fast—fold in a little extra cold cream to smooth it out.
🍽️ Serving Suggestions
Serve with buttery, homemade shortbread fingers for a necessary textural crunch. Pair with a chilled glass of the same Sauternes used in the recipe to echo the honey notes. Top with toasted almond slivers if you prefer a nutty contrast to the creamy lemon. Accompany with a bowl of fresh seasonal macerated berries on the side. For a Victorian touch, serve in small crystal sherry glasses with long-handled spoons.