Citrus syllabub recipe

15 ratings

Make this fresh and zesty dessert to enjoy those seasonal citrus flavours. See method

  • Serves 4
  • 5 mins to prepare and 10 mins to cook, 30 mins to cool
  • 389 calories / serving

Ingredients

  • 50g caster sugar
  • 75ml (2 1/2fl oz) dessert wine
  • 1 unwaxed lemon
  • 1 clementine
  • 150ml double cream
  • 40ml (1 1/2fl oz) double cream
  • 150ml (5fl oz) low fat greek style yoghurt

For the topping

  • 2tbsp caster sugar
  • 30ml (2tbsp) dessert wine
  • 1 clementine
  • small handful flaked toasted almonds

Each serving contains

  • Energy

    1650kj
    389kcal
    19%
  • Fat

    7g 10%
  • Saturates

    4g 18%
  • Sugars

    78g 86%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 79.4g Protein 4.9g Fibre 1.1g

Method

  1. In a small pan set over a low heat, mix together the sugar, dessert wine, lemon and clementine zest, and juices, until the sugar is dissolved. Bring just to the boil, turn down to a simmer and cook for 2 mins. Remove from the heat and leave the syrup to cool completely.
  2. Whisk the cream until thickened, then slowly add in the yogurt and, as you’re doing that, drizzle in the cooled syrup. Continue whisking until the whole mix is softly thickened. Spoon into 4 small glasses and place in the fridge to chill for 30 mins.
  3. To make the topping, heat the sugar and dessert wine in a small pan over a low heat until the sugar is dissolved. Bring just to the boil and cook for 1 min until lightly syrupy.
  4. Add the segments of clementine and cook for 1 min more. Leave to cool slightly.
  5. To serve, spoon the topping over the syllabub and decorate with the flaked almonds and clementine zest.

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