Syllabub is a deliciously light and creamy dessert that has been around for centuries. This Lemon and Biscoff Syllabub is egg-free, dairy-free and incredibly quick and easy to prepare. It’s the perfect dessert to enjoy those fresh, citrus flavours.
If you’re a fan of creamy, citrus flavoured desserts, then you’ll love this Syllabub! What makes this dessert extra delicious is the layer of crumbled Biscoff biscuits under the whipped cream. The spiciness and crunch of the biscuits goes perfectly with the velvety consistency of the lemon Syllabub.
WHAT IS SYLLABUB?
The Syllabub was a popular 18th century sweet dish from Cornish cuisine. Syllabub is the name given to desserts made from milk or cream that are curdled with an acidic beverage such as wine or cider. It’s often flavoured with citrus fruits and sweetened with a bit of sugar.
WHAT CREAM SHOULD I USE?
Although Syllabub isn’t traditionally vegan, the wide range of plant-based whipping creams currently sold in stores makes it possible to make a vegan version of this delicious dessert. My favourite cream to use is the Elmlea plant-based double cream, because it whips exactly like regular cream. You could use any plant-based cream of your choice, as long it’s neutral tasting and it whips well.
WHAT IS THE DIFFERENCE BETWEEN SYLLABUB AND POSSET?
Traditional Possets were made with warm milk or cream, and curdled with spices and wine, or other alcoholic beverages. Syllabubs were made from whipped cream, wine and sugar and were served chilled.
STORING LEMON & BISCOFF SYLLABUB
Lemon and Biscoff Syllabub can be stored in the fridge for up to 3 days, though I would recommend serving it fresh as the biscuit layer will lose it’s crunch the longer it’s left to wait.
INGEDIENTS TO MAKE THE LEMON & BISCOFF SYLLABUB
Elmlea plant-based double cream - My favourite cream to use is the Elmlea plant-based Double cream, because it whips exactly like regular cream. You could use any plant-based cream of your choice, as long it’s neutral tasting and it whips well.
Caster sugar - Caster sugar dissolves quicker in the cream, but you could use granulated sugar instead. I wouldn’t suggest using any type of brown sugar as it’ll darken the colour of the cream.
White wine - I’ve used non-alcoholic white wine, but any white wine will do.
Lemon juice - The lemon juice helps to balance out the creaminess of the syllabub, making it taste fresher and lighter.
Lemon zest - I would recommend you use unwaxed lemons, if possible, but if you can’t find unwaxed lemons then make sure to thoroughly scrub the lemons before zesting.
Biscoff Biscuits - The spiciness and crunch of the Biscoff biscuits go perfectly with the velvety, citrus flavoured cream.
HOW TO MAKE LEMON & BISCOFF SYLLABUB
Place the plant-based cream, sugar, white wine, lemon juice and zest in a large mixing bowl. Beat with an electric mixer, until it stiff peaks form.
Place the biscuits in a food bag and crush using a rolling pin, until they become fine crumbs.
Spoon a thin layer of the syllabub into each dessert glass, then add a layer of crushed biscuits into each glass, and then spoon the remaining lemon syllabub on top of the biscuit layer. Sprinkle the tops with the remaining lemon zest and crushed biscuits and serve chilled.