This elegant and light-as-air Lemon Syllabub has just 4 ingredients! Cream and booze form the perfect combination in this classic British recipe. It's naturally gluten free too. If you like a homemade dessert which can be made in 10 minutes or less, read on.
Using a stand mixer with the whisk attachment, or an electric hand held whisk, whip the cream and sugar together until you start to see soft peaks.
Mix the wine, the lemon juice and most of the lemon zest together in a small bowl. Reserve some zest for the topping.
Add the liquid to the cream slowly, whisking all the time. It's important to add the liquid gradually to make sure the mixture doesn't split.
When everything is incororated, carefully spoon into glasses or ramekins. Try to keep the rim of the glass clean and wipe away any excess with a clean damp dish towel.
Sprinkle with the remaining lemon zest.
Serve alone or with berries, biscotti, shortbread or almond thins if desired.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.