Syllabub originated in England and was prominent from the 16th to 19th centuries. It is a light and foamy sweetened drink made from the mixture of milk, wine and/or other acid. Moving forward, generations have innovated this dessert by adding a variety of flavors. Early kinds looked a lot like ice-cream floats, wherein a rich, sweetened and delicately flavored cream sat above a refreshing alcoholic drink. It was later learned that reducing a little amount of wine and spirits allowed the cream to hold its shape once whipped and could be kept fresh for several days.
What’s also best about it is that it’s vegetarian and gluten free! It’s healthy, delicious and you can finish it off in just about 10 minutes. This is another perfect make-ahead dessert. Served with diced tropical fruits, passion fruit seeds, almond thins or berries, it is a very elegant finish to a meal.
In a bowl, mix half or most of the prepared lemon zest, lemon juice, and white wine and pour into 4 separate glasses.
In a separate mixing bowl, use an electric hand whisk to combine the yoghurt, cream and caster sugar together until soft peaks form.
Spoon the mixture into glasses and top with the remaining grate of lemon zest.
Sprinkle and serve with your choice of toppings – almond thins, berries, fresh tropical fruits or passion fruit seeds.
Enjoy and eat immediately, or store in the fridge for a few hours to keep it chilled to serve for later.
Ingredients
Directions
In a bowl, mix half or most of the prepared lemon zest, lemon juice, and white wine and pour into 4 separate glasses.
In a separate mixing bowl, use an electric hand whisk to combine the yoghurt, cream and caster sugar together until soft peaks form.
Spoon the mixture into glasses and top with the remaining grate of lemon zest.
Sprinkle and serve with your choice of toppings – almond thins, berries, fresh tropical fruits or passion fruit seeds.
Enjoy and eat immediately, or store in the fridge for a few hours to keep it chilled to serve for later.
Notes
This is best consumed on the actual day of making. Enjoy!
What a pleasant surprise. I’m turning this into an ice cream treat.