Victorian Syllabub
A classic creamy dessert with wine, lemon, and whipped cream, popular in Victorian England.
15 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 1 cup heavy cream
- 1/2 cup sweet white wine (like sherry or dessert wine)
- 2 tbsp sugar
- Zest and juice of 1 lemon
- 1/2 tsp vanilla extract
- Freshly grated nutmeg (for garnish)
Nutrition Facts
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Instructions
Chill the mixing bowl and beaters in the freezer for 10 minutes to ensure the cream whips properly.
In a small bowl, combine the wine, sugar, lemon zest, and lemon juice. Stir until the sugar dissolves completely.
Pour the heavy cream into the chilled mixing bowl. Add the vanilla extract. Whip the cream until soft peaks form.
Gradually add the wine mixture to the whipped cream while continuing to whip. Stop when the mixture is thick and holds its shape.
Spoon the syllabub into serving glasses or bowls. Let it chill in the refrigerator for at least 1 hour before serving.
Garnish with a sprinkle of freshly grated nutmeg just before serving.
Chef's Tips
- Wine Choice: Use a good-quality sweet wine for the best flavor. Sherry or a dessert wine like Muscat works well.
- Chilling: For a firmer texture, let the syllabub chill for 2-3 hours before serving.
- Lemon Zest: Use a fine grater to zest the lemon, avoiding the bitter white pith.
- Presentation: Serve in elegant glassware for an authentic Victorian touch.
- Variation: Add a splash of brandy or rum for a richer flavor.
