Best Lemon Syllabub Healthier Option Included Recipes
LEMON SYLLABUB
This is a deliciously light, creamy, sophisticated little dessert from days gone by. I first tasted it at a supper given by a lecturer in seventeenth-century literature when I was at college, and it took our tastebuds right back to the Restoration. It can be prepared as either a parfait or a punch--please note that either version contains alcohol, so you may not want to serve this to younger family members.
Provided by SARAH-NEKO
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- 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.
- Serve in chilled parfait 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 savored.
Nutrition Facts : Calories 223.3 calories, Carbohydrate 24.6 g, Cholesterol 54.3 mg, Fat 14.9 g, Fiber 2.7 g, Protein 1.5 g, SaturatedFat 9.2 g, Sodium 17.4 mg, Sugar 17 g
LEMON SYLLABUB
A quick dessert than can be as indulgent or as healthy as you want, experiment with your favourites
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper, Treat
Time 10m
Number Of Ingredients 5
Steps:
- Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.
Nutrition Facts : Calories 329 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Protein 2 grams protein, Sodium 0.05 milligram of sodium
AN EVERLASTING SYLLABUB
Provided by Betty Fussell
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Grate the lemon rind finely, squeeze the juice and mix both with the white wine, Madeira and sugar.
- Add nutmeg and beat in the heavy cream gradually with an electric beater or wire whisk. Beat until the cream forms soft peaks, but don't overbeat or the cream will become too dense.
- Spoon the mixture into parfait or Sherry glasses and chill or serve at room temperature. If you want the cream and liquor to separate, make syllabub several hours ahead.
- When ready to serve, garnish each glass with a sprig of rosemary, mint, lavender or a twist of lemon.
LEMON CURD SYLLABUB
A simple but nice dessert. I use my homemade lemon, lime or orange curd for this. I like it best with gingersnap cookies but you can use lemon or shortbread biscuits/cookies. The almonds you toast in a dry frying pan.
Provided by PetsRus
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set out 4 serving glasses and crumble a biscuit in each one, use half of the wine to moisten the crumbs.
- Whip the cream together with the sugar until you have soft peaks.
- Fold in the remaining wine, after that the lemon curd, try to achieve a marbled effect.
- Spoon into the glasses, sprinkle with the almonds, garnish with the mint and serve.
LEMON SYLLABUB
I love this recipe. It is a delightful pudding for the end of a lasrge meal. We usually have it on boxing day as another option to Christmas Pud. The prep time includes the 30 min. chill time.
Provided by Belle Vix
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour the cream into a bowl and whip until it just holds its shape.
- Place the egg whites into a separate bowl and whisk them (I use an electric hand whisk) until stiff.
- Add the sugar 1 tbsp at a time, whisking well between additions until the mixture is smooth and glossy but still stiff.
- Gently fold the finely grated lemon rind into the whipped cream, along with the lemon juice and egg whites until everythiong is well mixed.
- Spoon into 4 serving glasses and chill.
- for 30 minutes Garnish with lemon rind and serve with dessert biscuits.
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