Lemon Verbena Syllabub For Lazy Summer Days Or Dinner Parties Food
LEMON SYLLABUB
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
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.
LEMON SYLLABUB
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
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 VERBENA SYLLABUB FOR LAZY SUMMER DAYS OR DINNER PARTIES!
Just the job when it is hot and humid, a simple and elegant dessert to finish off a special summer dinner party outside and under the stars! This is also a wonderful accompaniment for fresh summer berries or gently poached fruits. Try to make sure that you give these little syllabubs plenty of time to chill and set before serving. Serve with a squirt of Chantilly cream and some fresh Lemon Verbena leaves as a garnish. Lemon Verbena is a very lemony herb, think of fizzy lemon sherbet (as in Barratt's Sherbet Dipper) and you will have an idea of the taste!
Provided by French Tart
Categories Dessert
Time 2h5m
Yield 4 Syllabubs, 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the sugar with the lemon juice until the sugar is dissolved.
- Boil the cream with the lemon verbena. When boiling, add the sweetened lemon juice (use fresh lemons, or it might curdle) and stir until mixed.
- Sieve and pour into serving glasses. Chill for at least two hours.
- Serve with cream and some fresh Lemon Verbena leaves for a garnish.
Nutrition Facts : Calories 566.7, Fat 47.2, SaturatedFat 29.4, Cholesterol 174.7, Sodium 48.7, Carbohydrate 36.8, Fiber 0.1, Sugar 31.9, Protein 2.7
LEMON SYLLABUB (HEALTHIER OPTION INCLUDED)
I just love watching reality cooking shows and one of my favourites is a British show called "Come Dine With Me". So many times they have made this dessert called syllabub and I've always wanted to know how. Please note that there is a healthy option listed as the last step. This recipe is from a British cooking magazine. Enjoy!
Provided by Nif_H
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Whip the cream and sugar together until soft peaks form.
- Stir in the wine, most of the lemon zest and the juice.
- Spoon into glasses or bowls, sprinkle with the remaining zest and serve with cookies on the side or berries on top.
- Drop some calories - try using half 0% fat Greek yogurt, half cream for a healthier dessert.
Nutrition Facts : Calories 307.1, Fat 26.2, SaturatedFat 16.3, Cholesterol 97.1, Sodium 27.9, Carbohydrate 15.5, Fiber 0.2, Sugar 12.9, Protein 1.5
LUSCIOUS LEMON VERBENA SYLLABUB
Serve this luscious Lemon Verbena Syllabub dessert cream in pretty glasses, as is -or- layered with a homemade herb or fruit sorbet or simply accompanied with fresh fruits and berries of the season! A lovely finale for a special occasion meal. Very quick and easy to prepare.
Provided by BecR2400
Categories Dessert
Time 5m
Yield 1 1/2 cups cream
Number Of Ingredients 4
Steps:
- Whip the cream until soft peaks form, then add a few tablespoons of the lemon verbena syrup. Gradually add as much syrup as you can without deflating the cream.
- Gently fold in the freshly squeezed lemon juice, as desired.
- Serve the syllabub cream in dessert glasses, as is or layered with sorbet or fresh fruit. Garnish (right before serving) with fresh Lemon Verbena leaves.
Nutrition Facts : Calories 547.4, Fat 58.7, SaturatedFat 36.5, Cholesterol 217.4, Sodium 60.3, Carbohydrate 4.4, Sugar 0.2, Protein 3.2
LEMON SYLLABUB
A quick dessert than can be as indulgent or as healthy as you want, experiment with your favourites
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper, Treat
Time 10m
Number Of Ingredients 5
Steps:
- Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.
Nutrition Facts : Calories 329 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Protein 2 grams protein, Sodium 0.05 milligram of sodium
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- 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.
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