Lemon Curd Syllabub Recipes

LEMON CURD SYLLABUB

Lemon Curd Syllabub image

A simple but nice dessert. I use my homemade lemon, lime or orange curd for this. I like it best with gingersnap cookies but you can use lemon or shortbread biscuits/cookies. The almonds you toast in a dry frying pan.

Provided by PetsRus

Categories Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 cookies, of your own choice
1/2 cup white wine
1 cup double cream
4 tablespoons icing sugar
8 tablespoons lemon curd
2 tablespoons toasted sliced almonds
mint leaf (to garnish) (optional)

Steps:

Set out 4 serving glasses and crumble a biscuit in each one, use half of the wine to moisten the crumbs.
Whip the cream together with the sugar until you have soft peaks.
Fold in the remaining wine, after that the lemon curd, try to achieve a marbled effect.
Spoon into the glasses, sprinkle with the almonds, garnish with the mint and serve.

LEMON SYLLABUB

Lemon Syllabub image

This is a deliciously light, creamy, sophisticated little dessert from days gone by. I first tasted it at a supper given by a lecturer in seventeenth-century literature when I was at college, and it took our tastebuds right back to the Restoration. It can be prepared as either a parfait or a punch--please note that either version contains alcohol, so you may not want to serve this to younger family members.

Provided by SARAH-NEKO

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup heavy whipping cream, chilled
½ cup white sugar
¼ cup white wine
⅛ cup fresh lemon juice
1 teaspoon grated lemon zest
¼ teaspoon ground nutmeg (or to taste)
1 sprig fresh mint leaves for garnish
lemon slices for garnish

Steps:

Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. Gradually whip in the white wine, lemon juice, and lemon zest. Continue to whip until light and fluffy, but not grainy. Cover the mixture and chill until serving time.
Serve in chilled parfait glasses, garnished with a dash of nutmeg, a sprig of mint, and a slice of lemon. Syllabub should be eaten with a small spoon, and savored.

Nutrition Facts : Calories 223.3 calories, Carbohydrate 24.6 g, Cholesterol 54.3 mg, Fat 14.9 g, Fiber 2.7 g, Protein 1.5 g, SaturatedFat 9.2 g, Sodium 17.4 mg, Sugar 17 g

LEMON SYLLABUB

Lemon Syllabub image

I love this recipe. It is a delightful pudding for the end of a lasrge meal. We usually have it on boxing day as another option to Christmas Pud. The prep time includes the 30 min. chill time.

Provided by Belle Vix

Categories Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

284 ml double cream
2 medium egg whites
100 g caster sugar
2 lemons, zest of, finely grated
3 tablespoons lemon juice
grated fresh lemon rind (to garnish)
dessert biscuit, to serve

Steps:

Pour the cream into a bowl and whip until it just holds its shape.
Place the egg whites into a separate bowl and whisk them (I use an electric hand whisk) until stiff.
Add the sugar 1 tbsp at a time, whisking well between additions until the mixture is smooth and glossy but still stiff.
Gently fold the finely grated lemon rind into the whipped cream, along with the lemon juice and egg whites until everythiong is well mixed.
Spoon into 4 serving glasses and chill.
for 30 minutes Garnish with lemon rind and serve with dessert biscuits.

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