Lemon syllabub

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Good Food

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Recipe by Good Food

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1. 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.

Make it a fresh fruit trifle

Arrange sponge finger biscuits over the bottom of a serving bowl. Mix together 2 tbsp white wine with 1 tsp caster sugar and sprinkle over, then top with mixed fresh fruit. Make up the syllabub as before and spoon over to finish.

Per serving

329 kcalories, protein 2g, carbohydrate 15g, fat 29 g, saturated fat 18g, fibre 0g, salt 0.05 g

Latest comments and suggestions

• Kt G

  22 November 2007

  Kt G rated and commented on this recipe

  

  So quick that I easily whipped it up between the main course and pudding! I added some extra lemon to make it a bit more tangy. Only need a small amount as it's quite rich. I served it with blueberries and shortbread.

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• icelesley

  13 January 2008

  icelesley rated and commented on this recipe

  

  Quick, easy and yummy.

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• neets

  28 January 2008

  neets commented on this recipe

  lovely, very easy to make, loved it, will be making it again

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• sarahkatek

  28 March 2008

  sarahkatek rated and commented on this recipe

  

  I have made this a few times - so quick and easy and we have it with raspberries AND almond thins!

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• Zot the Bot

  03 April 2008

  Zot the Bot rated and commented on this recipe

  

  I made this for a girlie lunch dessert and its was GORGEOUS. I used the suggestion of adding sponge fingers to the bottle of the glass with strawberries and blueberries - fab. So so easy to make. Will definately be making this again... and again... and again!

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• Nona

  13 April 2008

  Nona rated and commented on this recipe

  

  Very easy, but rich. Served with summer fruits and homemade shortbread. Will make again as posh pud for dinner party.

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• shirleys pic

  24 April 2008

  shirleys pic commented on this recipe

  i would half the amount of sugar as i found this overly sweet

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• shirleys pic

  24 April 2008

  shirleys pic rated this recipe

  

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• vickivale

  23 June 2008

  vickivale rated and commented on this recipe

  

  not fussed about this at all. not worth all the whipping!

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• Nicky R

  10 October 2008

  Nicky R commented on this recipe

  Lovely. Made the fresh fruit salad version which was a superb contrast for the sweetness of the lemon cream.

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Ingredients

• 284 tub whipping cream
• 50g caster sugar
• 50ml white wine
• zest and juice from ½ lemon
• almond thins or berries , to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Vegetarian

Ingredients

• 284 tub whipping cream
• 50g caster sugar
• 50ml white wine
• zest and juice from ½ lemon
• almond thins or berries , to serve

Per serving

329 kcalories, protein 2g, carbohydrate 15g, fat 29 g, saturated fat 18g, fibre 0g, salt 0.05 g

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