Lemon syllabub is a simple but utterly sublime dessert for any number of occasions. Light and lemony, lemon syllabub marries well with the crunch of baked shortbread. Lemon zest and juice, whipped double cream, sweet white wine, and whisked egg whites, folded together, and topped with lemon zest makes this dessert light and refreshing, a great choice for any taste. A very sharp, acidic citrus fruit with a shiny yellow skin and bitter but zingy flavour. Lemons are rich in vitamin C but have a low sugar content. They’re available year round and used in both sweet and savoury dishes. The aromatic zest or outer rind and juice can be used in marinades, drinks such as lemonade, and a wide variety of desserts. The juice is a good accompaniment to fish and can also be used in place of vinegar as a salad dressing. The zest is often incorporated into stuffings for meat. Whole preserved lemons can be used to flavour stews; they are a common addition to Moroccan dishes.
150 ml dessert wine or sweet white wine
2 large lemons
90 g caster sugar
300 ml double cream
2 egg whites
Put the wine into a bowl with the grated zest and juice of 1 of the lemons, and a sugar. Stir to mix, then leave to stand for about 15 minutes, stirring occasionally, until the sugar has dissolved.
meanwhile, pare the zest from the remaining lemon in long strips. Blanch the strips in a small saucepan of boiling water for 1 minute. Drain, rinse under cold running water, pat dry, and set aside.
In a medium bowl, whip the cream until it just holds its shape. Add the wine mixture very slowly, whisking well between each addition to ensure that the mixture remains thick.
In a separate bowl, whisk the egg whites until stiff but not dry. Carefully fold into the cream and wine mixture. Spoon into 4 serving dessert glasses ( martini glasses or even nice tea cups work pretty well) . Decorate the top of each syllabub with a strip of lemon zest and serve at once.