Raspberry Lemon Syllabub

Raspberry Lemon Syllabub 1

I am back after a nice hiatus – though I must confess I have been making and eating desserts. This is an old English dessert that is perfect for those hot summer nights. It is a really simple whipped cream dessert that is lemon flavored and of course is flavored with  wine. Its very simple to put together and is so refreshing. When they were served in the past the acids (citric) firm the cream and separation occurs and it looks like a lovely with the solids on top and the liquid on the bottom. I used less acid and less alcohol so there was not a lot of separation.

I used a Pinot Grigio, however you can use any white wine that you like and a sweeter one, just realize that if you use too sweet of a wine you will have to reduce the sugar content. I hope you enjoy it as much as we all did.

Ingredients

Prep time: 30 minutes, Serves 8

  • 100 gm granulated sugar
  • 2 lemons grate the rinds and juiced
  • 150 ml white wine
  • 500 ml heavy whipping cream
  • 1 tsp vanilla extract
  • 400 gms raspberries
  • 1/2 cup orange or mango juice
  • 40 gm icing sugar
  • fresh mint

Method

Put the granulated sugar, lemon juice and wine in a saucepan and stir over medium heat until the sugar dissolves. Once it dissolves, transfer it to a bowl and let it cool.

Whip heavy cream until soft peaks. Fold in the vanilla extract and the lemon juice mixture. The mixture will begin to stiffen – so make sure not to overfold it. Refrigerate for about 15 minutes.

Combine raspberries (saving some for decoration), juice and icing sugar in a bowl and crush. Refrigerate for about 10 minutes.

To arrange, pour some of the heavy cream mixture into a wine glass or a champagne flute. Top with the raspberry mixture, fresh raspberries, and fresh mint. Return to the refrigerator. Serve chilled.

 

 

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