Lemon Syllabub: A Light, Zesty Dessert with Old-World Charm
Lemon syllabub is a quintessential English dessert that dates back to at least the 16th century. It’s a delightful study in contrasts: rich yet light, creamy yet sharp, and simple yet sophisticated. Unlike modern heavy desserts, syllabub is airy and refreshing, with a lively citrus tang that cleanses the palate.
What Makes It Special?
At its heart, syllabub is a simple fool-like dessert made by whisking lemon juice, sugar, and wine or sherry into softly whipped cream. The magic happens when the acid from the lemon and wine lightly “curdles” the cream, creating a unique texture that’s both smooth and slightly granular. It’s traditionally served in small glasses or pots, often garnished with a delicate lemon twist or a sprig of rosemary.
Its charm lies in its history and simplicity. Originally, syllabub was made by milking a cow directly into a bowl of ale or cider, creating an instant froth. While we don’t recommend that method today, the spirit remains: a rustic, celebratory treat that requires no baking and comes together in moments.
A Classic Recipe
Here is a straightforward, modern adaptation that captures the old-world essence.
Ingredients:
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1 large lemon (zest and juice)
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60ml (¼ cup) sweet white wine (like Riesling or Moscato) or a medium-dry sherry
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45g (¼ cup) caster sugar (superfine sugar)
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300ml (1 ¼ cups) double cream (heavy cream) – very cold
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Optional: A splash of brandy or lemon liqueur
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To serve: Amaretti biscuits, shortbread, or fresh berries
Method:
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Infuse: In a bowl, combine the lemon zest, lemon juice, wine (or sherry), and sugar. Stir until the sugar begins to dissolve. Let this mixture steep for at least an hour (or overnight) to allow the flavours to meld.
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Strain: Strain the lemon mixture into a large mixing bowl to remove the zest.
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Whisk: Add the very cold cream to the lemony liquid. Using a hand whisk or electric mixer, whisk until the mixture holds soft peaks. Be careful not to overwhip—it should be pillowy and soft, not stiff like buttercream.
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Serve: Spoon or pipe the syllabub into small glasses or dessert bowls. Chill for at least 30 minutes to let it set slightly.
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Garnish & Enjoy: Serve with a delicate biscuit for dipping, like an amaretti or a piece of shortbread.
Tips for the Perfect Syllabub:
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Balance is Key: Taste your lemon juice first. Adjust sugar for tartness and wine for sharpness.
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Whip by Hand: For the most authentic, light texture, whisking by hand is ideal. It prevents overbeating and allows you to feel the texture change.
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The Wine Matters: The wine provides a subtle background note. A not-too-dry white or a floral sherry works beautifully. Avoid anything overly oaky or tannic.
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Make Ahead: Syllabub can be made a day in advance. The flavour improves, and it holds its shape beautifully.
Lemon syllabub is more than just a dessert; it’s a taste of culinary history. Its elegant simplicity and bright, comforting flavour are a perfect end to a rich meal or a lovely treat on a warm afternoon. Give it a try, and let this charming relic from the past become a modern favourite in your home.