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.
Prep Time10 minsTotal Time10 mins
Ingredients
284mldouble/whipping cream
50gcaster sugar
50mlwhite wine
½lemon zest
1piece lemon (juice extract)
100mlnatural yoghurt
For toppings (optional)
200gdiced tropical fruit and passion fruit seeds
Almond thins or berries
Equipment
Electric hand whisk
Measuring cups and spoons
Containers (Glasses and Bowls)
Cooking Directions
1
In a bowl, mix half or most of the prepared lemon zest, lemon juice, and white wine and pour into 4 separate glasses.
2
In a separate mixing bowl, use an electric hand whisk to combine the yoghurt, cream and caster sugar together until soft peaks form.
3
Spoon the mixture into glasses and top with the remaining grate of lemon zest.
4
Sprinkle and serve with your choice of toppings – almond thins, berries, fresh tropical fruits or passion fruit seeds.
5
Enjoy and eat immediately, or store in the fridge for a few hours to keep it chilled to serve for later.
[cooked-sharing]
Ingredients
Ingredients
284mldouble/whipping cream
50gcaster sugar
50mlwhite wine
½lemon zest
1piece lemon (juice extract)
100mlnatural yoghurt
For toppings (optional)
200gdiced tropical fruit and passion fruit seeds
Almond thins or berries
Equipment
Electric hand whisk
Measuring cups and spoons
Containers (Glasses and Bowls)
Directions
Cooking Directions
1
In a bowl, mix half or most of the prepared lemon zest, lemon juice, and white wine and pour into 4 separate glasses.
2
In a separate mixing bowl, use an electric hand whisk to combine the yoghurt, cream and caster sugar together until soft peaks form.
3
Spoon the mixture into glasses and top with the remaining grate of lemon zest.
4
Sprinkle and serve with your choice of toppings – almond thins, berries, fresh tropical fruits or passion fruit seeds.
5
Enjoy and eat immediately, or store in the fridge for a few hours to keep it chilled to serve for later.
What a pleasant surprise. I’m turning this into an ice cream treat.