← Nouns Cooking · Dessert Parlour

Ingredients

• 1 unwaxed lemon, finely zested and juiced
• 60 ml white wine (sweet dessert wine is lovely)
• 60 g caster sugar
• 300 ml double or whipping cream, chilled
• 150 g raspberries or blueberries, to serve (optional)

Method

1. Stir the lemon zest, lemon juice, wine and sugar together in a large bowl and leave for 10 min, stirring once or twice, until the sugar has dissolved.
2. Pour in the cream and whisk slowly, by hand or with an electric whisk on low, until it thickens into soft, billowy peaks that just hold their shape.
3. Stop as soon as it reaches that stage: overwhipped syllabub turns grainy.
4. Spoon into small glasses and chill for 30 min, or until needed later that day. Serve with berries and crisp biscuits on the side.

Tips

• The wine isn't cooked, so this contains alcohol; use extra lemon juice and a splash of elderflower cordial instead for an alcohol-free version.
• If it does split a little, fold in a spoonful of unwhipped cream to smooth it out.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food olive magazine Great British Chefs