📝 About This Recipe
A whisper of 17th-century English elegance, the Syllabub is a cloud-like confection that sits beautifully between a drink and a pudding. This historic treat marries the brightness of citrus and the warmth of fortified wine with the velvety richness of double cream, whipped into soft, ethereal peaks. It is an effortlessly sophisticated dessert that captures the romance of a bygone era in every boozy, citrusy spoonful.
🥗 Ingredients
The Infusion Base
- 2 pieces Lemon (zest and juice required)
- 1/2 cup Dry White Wine (preferably a crisp Sauvignon Blanc)
- 1/4 cup Sweet Sherry or Madeira (adds depth and historical authenticity)
- 1/2 cup Caster Sugar (superfine sugar ensures a smooth texture)
- 1/2 teaspoon Rose Water (optional, for a floral Victorian touch)
- 1/4 teaspoon Nutmeg (freshly grated)
The Cream Component
- 2 cups Heavy Double Cream (must be very cold, at least 45% fat content)
- 1 teaspoon Vanilla Bean Paste (for those beautiful black specks)
Garnish & Presentation
- 12 pieces Fresh Raspberries (for a pop of color)
- 1 tablespoon Pistachios (finely slivered)
- 6 pieces Shortbread Cookies (for serving on the side)
- 6 small sprigs Fresh Mint Leaves (for a herbal finish)
👨🍳 Instructions
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1
Using a microplane, zest the two lemons directly into a medium glass mixing bowl, being careful to avoid the bitter white pith.
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2
Juice the lemons and strain the liquid into the bowl with the zest to remove any seeds or large pulp.
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3
Add the white wine, sherry (or Madeira), and caster sugar to the lemon mixture. Whisk gently until the sugar has completely dissolved.
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4
Stir in the rose water and freshly grated nutmeg. Cover the bowl and let this mixture steep at room temperature for at least 2 hours (or overnight in the fridge) to allow the flavors to meld.
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5
Place a large stainless steel or glass mixing bowl and your whisk attachment in the freezer for 10 minutes; cold equipment is the secret to a stable syllabub.
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6
Pour the chilled heavy double cream and the vanilla bean paste into the cold mixing bowl.
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7
Slowly pour the infused wine and lemon mixture into the cream, whisking constantly by hand or on the lowest setting of an electric mixer.
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8
Increase the whisking speed to medium. You are looking for 'soft, floppy peaks'—the mixture should hold its shape but the tips should curl over when the whisk is lifted.
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9
Be extremely cautious not to over-whisk; the high acid content from the wine and lemon will cause the cream to thicken rapidly and can turn it into butter if pushed too far.
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10
Taste the mixture. If it feels too sharp, you can fold in an extra tablespoon of sifted icing sugar, though the traditional balance should be tart and boozy.
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11
Spoon the thickened cream into elegant glass coupes, champagne flutes, or small crystal bowls.
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12
Chill the filled glasses in the refrigerator for at least 1 hour before serving. This allows the dessert to set and the liquid to slightly settle at the bottom, which is a hallmark of a traditional syllabub.
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13
Just before serving, garnish each glass with two fresh raspberries, a sprinkle of slivered pistachios, and a tiny sprig of mint.
💡 Chef's Tips
Always use the highest fat content cream available to ensure the mixture emulsifies properly with the alcohol. If the mixture begins to look grainy, immediately stop whisking and fold in a tablespoon of liquid cream to smooth it out. For a non-alcoholic version, replace the wine and sherry with a high-quality sparkling white grape juice and a touch of apple cider vinegar. Prepare the lemon-wine base the night before to extract the maximum aromatic oils from the lemon zest. Avoid using bottled lemon juice; the fresh enzymes in real lemons are essential for the chemical reaction that thickens the cream.
🍽️ Serving Suggestions
Serve with buttery, homemade shortbread rounds or 'Langue de Chat' biscuits for a textural contrast. Pair with a glass of chilled Sauternes or a late-harvest Riesling to complement the citrus notes. Accompany with a bowl of macerated strawberries or blackberries on the side. For a summer garden party, serve in vintage mismatched tea cups for a whimsical aesthetic. Top with a shard of honeycomb or a piece of candied lemon peel for an extra touch of luxury.