Citrus Syllabub

Syllabub makes a luscious topping for a traditional trifle. Swirl it over the top of the custard , or it can even be used instead of the custard.


  • grated rind juice of 1 orange
  • grated rind and juice of 1 lemon
  • 4 tbsp sweet white wine (non alcoholic)
  • 300 ml double cream
  • 75 g caster sugar

Cooking Process

  1. Place the fruit rinds and juices in a bowl with the wine and marinate for at least 1 hour.
  2. Strain the liquid through a fine sieve, reserving a few strands of rind for decoration .
  3. Place the strained liquid, cream and sugar in a bowl and whip until the mixture in soft peaks.
  4. Spoon into 6 glass serving dishes.
  5. Decorate with the citrus rind and chill for an hour before serving .
  6. Serve with brandy snaps or sweet biscuits of your choice.

Citrus Syllabub

Bon Apetite!

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Citrus Syllabub