Step 1: Combine the Ingredients: In a large, chilled mixing bowl, combine the 1 1/2 cups of heavy cream, 1/4 cup of sugar, and 2 tablespoons of your chosen acidic juice (apple or extra lemon).2 Stir in the freshly squeezed juice and zest from 1 large lemon, along with the 1/2 teaspoon of vanilla extract.
Step 2: Whip to Stiff Peaks: Using an electric hand mixer or a whisk, whip the mixture until it is thick and holds stiff peaks. Be careful not to over-whip into butter, but it should be firm enough to hold its shape when spooned.
Step 3: Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour. This resting period allows the flavors to meld and the texture to become even more velvet-like.3
Step 4: Serve: Spoon or pipe the syllabub into individual glasses or dessert coupes. Serve chilled.
Serving Suggestions
Classic Presentation: Serve in clear glass flutes to show off the creamy texture, topped with a thin shaving of lemon zest.
Fruit Pairing: This is divine when served alongside fresh raspberries or shortbread cookies for dipping.
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