Meals and Courses

Lemon Syllabub

cook 10 mins
Tags: Quick eats
  • 300 ml (1/2 pint) double cream
  • 75 ml (3 fl oz) sweet white wine
  • 50 g (2 oz) caster sugar
  • finely grated rind and juice of 1/2 lemon
  • Whisk the cream until it just starts to hold its shape. Add the wine, one-third at a time, whisking well between each addition.
  • Stir in the sugar and lemon juice and continue whisking until fluffy and thick. Spoon into glasses, scatter with lemon rind and serve.
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