Lemon syllabub
Lemon syllabub is a refreshing dessert combining tangy lemon, sweet marinated strawberries, and rich whipping cream. It’s perfect for warm weather and a sophisticated finish to any meal.
Cook time 0 min
Prep time 195 min
Ingredients:
2 cups strawberries1/2 cup white wine
2 tbsp lemon zest
2 tbsp lemon juice
1/2 cup sugar
1.50 cups heavy whipping cream
Lemon syllabub is a delightful and refreshing dessert that combines the tangy flavors of lemon with the sweetness of fresh strawberries and the rich, creamy texture of whipped cream. This treat is perfect for warm weather and is an elegant ending to any meal.
Instructions:
- Wash and hull the strawberries. Slice them into halves or quarters, depending on their size.
- Place the sliced strawberries into a medium bowl and set them aside.
- In a separate mixing bowl, combine the white wine, lemon zest, and lemon juice. Stir well to mix the flavors together.
- Add the sugar to the wine and lemon mixture. Stir continuously until the sugar is completely dissolved.
- Pour the wine and lemon mixture over the prepared strawberries. Toss the strawberries gently to ensure they are evenly coated with the mixture.
- Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour. This allows the strawberries to absorb the flavors.
- When the strawberries are almost done marinating, it's time to whip the cream. In a large bowl, pour in the heavy whipping cream.
- Using an electric mixer or a handheld whisk, whip the cream until soft peaks form. Be careful not to over-whip the cream.
- Take the marinated strawberries out of the refrigerator. Spoon some of the strawberries and their marinating liquid into serving glasses or bowls.
- Gently fold the whipped cream into the remaining strawberry mixture until evenly distributed, being careful not to deflate the cream.
- Spoon the mixed lemon syllabub over the strawberries in the serving glasses or bowls.
- Optionally, you can chill the Lemon Syllabub in the refrigerator for about 15-20 minutes before serving for an extra cool and refreshing dessert.
- Garnish with additional lemon zest or a few fresh strawberry slices, if desired.
Lemon syllabub is a simple yet sophisticated dessert that is sure to impress your guests. With its refreshing flavors and creamy texture, it's the perfect way to end a meal on a high note. Follow these tips to ensure your syllabub turns out perfectly every time.
Lemon syllabub FAQ:
Marinate the sliced strawberries in the white wine and lemon mixture for at least 1 hour in the refrigerator. This allows the strawberries to absorb the flavors.
Use a large bowl and an electric mixer or handheld whisk to whip the heavy cream until soft peaks form. Be careful not to over-whip, as this can turn the cream grainy.
Yes, you can use heavy cream alternatives like coconut cream for a dairy-free option, but it may change the flavor and texture. Stick to similar thickness for best results.
A dry white wine, such as a Sauvignon Blanc or Chardonnay, works well for this recipe. Avoid sweet wines to keep the dessert balanced.
Store any leftover lemon syllabub in an airtight container in the refrigerator for up to 2 days. Note that the whipped cream may lose some volume over time.
Tips:
- Chill the bowl and beaters before whipping the cream to help it reach stiff peaks more easily.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Gently fold the lemon mixture into the whipped cream to maintain its airy texture.
- For a more intense lemon flavor, you can increase the amount of lemon zest and juice slightly.
Nutrition per serving
6 ServingsCalories 300kcal
Protein 1.99g
Carbohydrates 22g
Fiber 0.96g
Sugar 22g
Fat 20g
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