Dessert Recipes - Fluffy Lemon Syllabub Recipe

Ingredients

• 1 small lemon

• 2 large egg whites

• 300 ml/1 1/4 cups double (heavy) cream

• 75 g/3 oz/1/3 cup caster (superfine) sugar

• 300 ml/1 1/4 cups Chardonnay or other fragrant white wine

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Method:

1. Thinly pare the rind from the lemon and cut into thin strips. Boil in a little water for 2 minutes. Drain, rinse with cold water and drain again. Reserve for decoration.

2. Squeeze the juice from the lemon. Whisk the egg whites until stiff, then whip the cream until softly peaking (there is no need to wash the blades in between).

3. Fold the cream, sugar, wine and lemon juice into the egg whites. Quickly spoon into four glasses and chill for at least 2 hours.

4. The mixture will separate to give a foamy top and a lemony wine liquid underneath. Decorate with the thinly pared lemon rind before serving.