Lemon Curd Syllabub Recipes
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 CURD SYLLABUB
A simple but nice dessert. I use my homemade lemon, lime or orange curd for this. I like it best with gingersnap cookies but you can use lemon or shortbread biscuits/cookies. The almonds you toast in a dry frying pan.
Provided by PetsRus
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set out 4 serving glasses and crumble a biscuit in each one, use half of the wine to moisten the crumbs.
- Whip the cream together with the sugar until you have soft peaks.
- Fold in the remaining wine, after that the lemon curd, try to achieve a marbled effect.
- Spoon into the glasses, sprinkle with the almonds, garnish with the mint and serve.
PERFECT LEMON CURD
Wonderfully tart, classic English lemon curd...perfect with scones and tea.
Provided by TAWNIE44
Categories Side Dish Sauces and Condiments Recipes
Time 21m
Yield 12
Number Of Ingredients 5
Steps:
- In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 14 g, Cholesterol 66.8 mg, Fat 8.9 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 5.2 g, Sodium 18.7 mg, Sugar 13 g
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
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.
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LEMON SYLLABUB - BASIL AND BUBBLY
2017-12-20 Rub the grated lemon rind into the sugar with your fingers until they are well combined. Mix the rind, sugar, lemon juice, and the wine. Add the cream and whisk the mixture until it froths. Gently pour it into two glasses. Let them stand on a counter for about 2 hours, then refrigerate until serving.
From basilandbubbly.com
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LEMON SYLLABUB - VAL STONES
Grate the lemon and stir half of the lemon zest into the syllabub Squeeze the lemon and stir l tablespoon of juice into the syllabub Spoon the mixture into the glasses Place the syllabubs in the fridge to chill for at least an hour or until required , Decorate with the raspberries, mint leaves and lemon zest Dust with icing sugar before serving
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1 lemon zest and juice 1 lime zest and juice 75 g icing sugar 50 g gingernut biscuits ¼ cup lemon curd Instructions Pour the cream into a large bowl and sift in the icing sugar. Lightly whisk to combine. Grate in the zest of the lemon and lime and squeeze in the juice from both - straining through a sieve to avoid any pips.
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SYLLABUB RECIPES - BBC FOOD | SYLLABUB RECIPE, LEMON DESSERTS, …
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SICILIAN LEMON CURD SYLLABUB - SCARLETT & MUSTARD
Drizzle over 1 tbsp of sweet vermouth into each glass. Pour cream into a bowl and add the icing sugar, and whisk until soft peaks form. Fold in the remaining sweet vermouth and gently fold in the lemon curd, to create a marbled effect. Spoon the cream mixture into the glasses. Top with the flaked almonds and the mint to finish.
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2018-03-08 Grate in the lemon zest. Tip the boozy mixture into a large bowl and slowly pour in the cream, whisking furiously, until it thickens to very soft peaks. Taste and add more of …
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2020-11-25 Instructions. In a large mixing bowl, grate the peel and juice the lemon. Add sherry, sugar and cream. Whip this mixture with a whisk until soft to firm peaks form. Dollop the whipped mixture into a sieve, screen, or strainer over a bowl, and allow to set for two hours. Fill your glasses three fourths full with the drained wine/juice mixture or ...
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Crumble the biscuits. The easiest way is to put them in a polythene bag and bash with a rolling pin. Use the crumbled biscuits to line four serving glasses and moisten with half the wine. Add the sugar to the cream. Whip the cream until it reaches the soft peak stage. Fold in the remainder of the wine, and swirl the lemon curd through the mixture.
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LEMON CURD SYLLABUB RECIPE FROM DESSERTS BY JAMES MARTIN | COOKED
When it reaches soft peaks, fold in the remaining wine and swirl in the lemon curd, leaving a marbling of yellow through the cream. Spoon the mixture into the glasses, top with a spoonful of double cream and scatter with the toasted almonds. Garnish with a sprig of mint and serve. Tags: Add to my collections I want to cook this4 Share on Facebook
From members.cooked.com.au
From members.cooked.com.au
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