So here’s another tasty desert recipe, and once again it is ridiculously easy, ridiculously tasty and probably horrifically calorific – the best kind. Lemon syllabub is a lovely creamy desert, which can be made in a matter of minutes.
Ingredients for the syllabub:
- 150g whipping cream
- 150g Greek yogurt
- 50g Caster sugar
- 50ml White wine
- Zest and juice from half a lemon
Most recipes recommend 300g of cream and no yogurt, but I decided to make it very slightly healthier and lighter. The yogurt gives a slight tang and stops it being too rich.
Whip the cream and yogurt together and add the sugar (it should form stiff peaks). Stir in the wine and the lemon juice and add the zest of the lemon. Spoon into glasses or little bowls and refrigerate ’til you’re ready to serve. (These measurements serve 4.)
I served mine with lemon biscuits. I used my usual basic biscuit recipe (which can be found here), but substituted the vanilla extract for lemon extract and I added lemon rind (instead of any chocolate or fruit, as my other recipe suggests). The biscuits took about 12 minutes to bake, so a little longer than the syllabub took to prepare.
All in all a very quick pudding (and very tasty).