Traditional Syllabub

• NutmegPinch of freshly grated nutmeg, for garnish (optional)
• Sugar50g granulated sugar (or caster sugar)
• Lemon1 large lemon, zested and juiced
• Double cream300ml cold double cream
• Dry white wine100ml dry white wine (or medium sherry, or dry cider)

How to Make It

• 1

  Begin by preparing your flavour base. Finely zest 1 large lemon, being careful to avoid the bitter white pith, and then squeeze its juice into a medium-sized bowl. Combine the lemon zest and juice with 50g of granulated sugar (or caster sugar) and 100ml of dry white wine (or sherry or dry cider). Stir well to ensure the sugar fully dissolves. Cover and chill this mixture in the refrigerator for at least 30 minutes. This step is crucial for the flavours to meld and for the acidity to mellow slightly.

• 2

  Once the lemon-wine mixture is well chilled, remove it from the refrigerator. Now, take 300ml of very cold double cream and pour it into a separate large, clean mixing bowl. Ensure your cream is as cold as possible for best whipping results – you can even chill your mixing bowl and whisk attachments beforehand.

• 3

  Using an electric whisk or stand mixer, begin to whip the double cream on a medium speed. As it starts to thicken slightly, slowly drizzle in the chilled lemon-wine mixture while continuing to whisk. The key here is to add it gradually to prevent the cream from splitting.

• 4

  Continue whipping the mixture on medium-high speed until it forms soft, foamy peaks. The texture should be light, airy, and frothy, similar to a very light mousse or a thick, pourable foam. Be careful not to over-whisk, as it can quickly become too stiff or even curdle.

• 5

  Once the syllabub has reached the desired frothy consistency, spoon or pipe it into individual stemmed glasses, dessert bowls, or traditional syllabub glasses. Aim for a generous serving that shows off its beautiful, airy texture.

• 6

  For an elegant finish, lightly grate a pinch of fresh nutmeg over the top of each syllabub, if desired. Serve immediately, perhaps with a delicate shortbread biscuit on the side, or chill for a short period (no more than 30 minutes) before serving to ensure it retains its light and frothy nature. Syllabub is best enjoyed fresh!