📝 About This Recipe
A quintessential British classic dating back to the Tudor era, the Syllabub is a cloud-like confection of sweetened cream infused with wine and citrus. This elegant dessert perfectly balances the richness of double cream with the bright acidity of lemon and the honeyed notes of a fine dessert wine. It is an effortlessly sophisticated 'set' cream that requires no gelatin, relying instead on the magical reaction between acid and dairy to create its iconic velvety texture.
🥗 Ingredients
The Infusion
- 150 ml Sauternes or sweet Riesling (a high-quality dessert wine is essential)
- 50 ml Dry Sherry (Fino or Amontillado) (adds a sophisticated nutty depth)
- 2 large Lemons (zested and juiced)
- 110 grams Caster sugar (fine baking sugar)
The Cream Base
- 500 ml Double cream (must be very cold; at least 48% fat content)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Vanilla bean paste (optional, for a modern floral touch)
For Garnish
- 6 pieces Shortbread fingers (for serving on the side)
- 6 sprigs Fresh mint leaves (for a pop of color)
- 1 tablespoon Candied lemon peel (finely slivered)
- 1 tablespoon Pistachios (unsalted, finely chopped)
👨🍳 Instructions
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1
In a large glass mixing bowl, combine the Sauternes, dry sherry, lemon juice, and the finely grated zest of two lemons.
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2
Stir in the caster sugar and the freshly grated nutmeg until the sugar has completely dissolved into the wine mixture.
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3
Cover the bowl with cling film and allow this mixture to steep at room temperature for at least 2 to 3 hours, or ideally overnight in the fridge. This allows the lemon oils to fully permeate the alcohol.
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4
When ready to assemble, pour the cold double cream into a separate, chilled large mixing bowl.
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5
Slowly pour the infused wine and lemon mixture through a fine-mesh sieve into the cream, discarding the spent zest.
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6
Add the vanilla bean paste if using, then begin whisking the mixture by hand with a balloon whisk.
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7
Whisk steadily but gently. You will notice the mixture begin to thicken as the acid in the wine and lemon juice reacts with the fat in the cream.
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8
Continue whisking until the mixture reaches 'soft peak' stage. It should be thick enough to hold its shape on a spoon but still look glossy and smooth.
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9
Be extremely careful not to over-whisk; the transition from a perfect syllabub to grainy butter happens very quickly.
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10
Spoon the mixture gently into six elegant wine glasses or crystal coupes, leaving a little room at the top.
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11
Place the glasses in the refrigerator to chill and set for at least 4 hours. During this time, the dessert will become firm and the flavors will meld beautifully.
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12
Just before serving, garnish each glass with a sliver of candied lemon peel, a sprinkle of chopped pistachios, and a fresh mint sprig.
💡 Chef's Tips
Always use the coldest cream possible to ensure a stable, voluminous foam. If the mixture seems too thick before you finish whisking, stop immediately; it will continue to firm up in the fridge. For a non-alcoholic version, you can substitute the wine with a high-quality sparkling white grape juice and a splash of elderflower cordial. Do not use a stand mixer if possible; hand-whisking gives you the ultimate control over the delicate texture. Make this a day ahead of time for the best flavor, as the lemon and nutmeg deepen significantly after 24 hours.
🍽️ Serving Suggestions
Serve with buttery, homemade shortbread rounds for a classic textural contrast. Pair with a chilled glass of the same Sauternes used in the recipe to echo the honeyed notes. Top with fresh raspberries or macerated strawberries during the summer months. Serve alongside a strong English Breakfast tea or a light Earl Grey to cut through the richness. For a festive twist, add a pinch of cinnamon and serve in small heirloom crystal glasses.