I first encountered syllabub as a young child. I remember getting up one Saturday morning and heading down stairs, Mum and Dad still in bed. On the side in the kitchen were four glasses left over from the previous night’s dinner party, the remains of dessert clinging to the sides. I distinctly remember scraping out the glasses, finishing every tangy, delicious, yet slightly coagulated morsel. As an adult the memory is slightly repulsive but as a child I was too young to care about the fact that it may well be the neighbour’s glass I was cleaning out or that they had been sat out on the work surface all night long. At that moment my love of syllabub was born.
As an adult I continue to love this dessert. Not only does it taste amazing, it is incredibly easy to make. It’s a simple matter of popping all the ingredients into the bowl and whisking it until it is spoonable but still very soft. You then simply transfer the luscious mixture into glasses and pop it into the fridge to chill. When you are ready to serve, sprinkle over some crushed amaretti before you take it to the table. Be warned, this is best eaten within a few hours of being made as the mixture separates on standing.
If you are looking for a delicious, impressive dessert that is easy to whip up then give this a go. I promise you, your guests will love it.
For more delicious recipe ideas for the holiday season, check out my Christmas and New Year page.
Lemon Syllabub with Amaretti
- 300 ml (1¼ cups) double cream
- 100 ml (½ cup) white wine
- 75 g (1/3 cup) caster sugar
- 1 zest and juice of a lemon
- Amaretti biscuits (to serve)
- You can either make this in a food mixed using the balloon whisk, or using a hand held mixer. Either way, be sure to don an apron and start whisking on your lowest setting. I never manage to get above my second setting as I prefer to eat this rather than wipe it off the kitchen tiles but you may be luckier.
- Place all the ingredients in your bowl, turn the whisk on and wait. It can take up to ten minutes for your mixture to thicken but hang on in there, it will be worth it. You want the mixture to form soft ribbons when you lift the mixer up - you’re not looking for soft peaks. Don’t over whip or it will split.
- Once the mixture has thickened, spoon into glasses and refrigerate.
- Just before serving, crush a few amaretti by placing them in a food bag and bashing with a rolling pin a few times. Sprinkle the amaretti onto the syllabub and serve.
I agree, this is the best syllabub recipe ever…and it’s amazing what secrets I discover when I read your blog 🙂
Glad you like the syllabub…glad you enjoy the blog!