Step 3: Add Lemon
- Gently fold in the lemon juice and zest using a spatula.
- If using wine or sherry, fold it in at this stage.
- Continue folding carefully—over-mixing can deflate the airy cream.
Tip: Folding ensures the cream retains its light, fluffy texture while infusing it with lemony brightness.
Step 4: Chill (Optional but Recommended)
- Transfer the mixture into individual dessert glasses or a serving bowl.
- Chill in the refrigerator for at least 30 minutes. Chilling helps the flavors meld and gives a more refreshing taste.
Step 5: Serve
- Before serving, garnish with a little extra lemon zest, a thin lemon slice, or even a fresh mint leaf.
- Enjoy immediately for a light, airy dessert, or serve alongside shortbread cookies or fresh berries for an extra treat.
Tips for the Perfect Lemon Syllabub
- Use fresh lemons: Bottled lemon juice can taste flat, which dulls the bright citrus flavor.
- Whipping consistency: Soft peaks are ideal; over-whipped cream can become grainy.
- Adjust sweetness: Taste as you go—lemons vary in tartness, so you may need a bit more sugar.
- Make ahead: Syllabub can be made a few hours in advance, but avoid making it a day ahead, as the cream may start to separate.
Why You’ll Love It
Lemon Syllabub is a dessert that feels indulgent but never heavy. The airy texture melts in your mouth, while the lemon provides a refreshing zing. Whether you’re hosting a tea party or just want a sweet pick-me-up, this dessert is as delightful to make as it is to eat.
If you want, I can also create a step-by-step visual guide with pictures for this Lemon Syllabub, so it’s easier to follow and looks super appetizing.
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