Lemon Verbena Trifle Syllabub Delight
Indulge in the refreshing sweetness of summer with this Lemon Verbena Trifle Syllabub Delight, a light and luscious dessert perfect for balmy evenings spent outdoors. This elegant treat combines the vibrant flavors of fresh lemon and aromatic lemon verbena, reminiscent of tangy lemon sherbet that dances on your palate. Ideal for not just those lazy summer days, but also as a showstopper at dinner parties, this syllabub pairs beautifully with an array of seasonal fruits, such as juicy strawberries or subtly poached pears. Allow your dessert to chill and set for at least two hours to achieve that silky, creamy perfection, and finish with a dollop of Chantilly cream and a sprinkle of fresh lemon verbena leaves for that extra touch of sophistication.
N/A
Servings
300
Calories
4
Ingredients
Ingredients
Double Cream
500 ml (none)
Fresh Lemon Verbena
1 tea cup (leaves stripped from stems)
Lemons
2 (juiced)
Caster Sugar
125 g (none)
Instructions
1
In a small bowl, combine the caster sugar and freshly squeezed lemon juice, stirring until the sugar is fully dissolved. This will create a sweet and tangy syrup.
2
In a saucepan, gently heat the double cream over medium heat. Once it reaches a gentle boil, add the fresh lemon verbena leaves and reduce the heat. Allow it to simmer for 2-3 minutes, letting the herb infuse the cream with its lovely lemony aroma.
3
Carefully add the sweetened lemon juice mixture to the cream, stirring continuously to ensure everything is well combined and heated through without boiling. Remove from heat and let it cool slightly.
4
Strain the mixture through a fine sieve into a large bowl, discarding the lemon verbena leaves. Then, pour into serving glasses or small trifle cups.
5
Cover the glasses with plastic wrap and chill in the refrigerator for a minimum of two hours, allowing the syllabub to set up properly.
6
When ready to serve, top each syllabub with a generous dollop of Chantilly cream and garnish with fresh lemon verbena leaves for that perfect finish.
Nutrition Information
25g
Fat
21g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Verbena Trifle Syllabub Delight?
It is a light and luscious summer dessert that combines the vibrant flavors of fresh lemon and aromatic lemon verbena in a creamy, chilled format.
How many ingredients are required for this recipe?
There are 4 main ingredients: double cream, fresh lemon verbena, lemons, and caster sugar.
How long does the syllabub need to chill?
The dessert should be covered and chilled in the refrigerator for a minimum of two hours to allow it to set properly.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
What are the nutritional facts regarding fat and carbs?
This dessert contains 25g of fat and 21g of carbohydrates per serving.
How much protein is in this dessert?
The Lemon Verbena Trifle Syllabub Delight contains 2.5g of protein.
What type of cream should I use?
The recipe specifically calls for 500 ml of double cream.
How do I prepare the lemon verbena leaves?
You should strip the leaves from the stems before measuring out one tea cup for the infusion.
What is the best way to serve this syllabub?
Serve it in glasses or small trifle cups topped with a dollop of Chantilly cream and a garnish of fresh lemon verbena leaves.
Which fruits pair well with this dessert?
It pairs beautifully with seasonal fruits such as juicy strawberries or subtly poached pears.
How do I make the lemon syrup base?
Combine caster sugar and freshly squeezed lemon juice in a small bowl and stir until the sugar is fully dissolved.
How many lemons do I need for this recipe?
You will need the juice of 2 lemons.
Do I need to boil the cream?
Yes, bring the double cream to a gentle boil before adding the lemon verbena leaves to simmer.
How long should the lemon verbena infuse in the cream?
Allow the leaves to simmer in the cream for 2-3 minutes to release their aromatic flavor.
Should I keep the leaves in the final dessert?
No, you should strain the mixture through a fine sieve into a bowl and discard the leaves before pouring into glasses.
Is this dessert suitable for dinner parties?
Yes, its elegant presentation and sophisticated flavor profile make it an ideal showstopper for dinner parties.
Can I make this dessert in advance?
Yes, it actually requires at least two hours of refrigeration to set, making it a great make-ahead option.
What does lemon verbena taste like in this recipe?
It provides a floral, aromatic lemony scent that tastes similar to a tangy lemon sherbet.
Is there any fiber in this recipe?
The provided nutritional data indicates that the fiber content is null.
What is the preparation for the lemons?
The lemons should be freshly juiced for the best flavor.
What kind of sugar is used?
The recipe calls for 125g of caster sugar.
Is this a warm or cold dessert?
It is a chilled dessert served cold from the refrigerator.
What is the final step before serving?
Garnish with a dollop of Chantilly cream and fresh lemon verbena leaves.
Can I use a microwave for this recipe?
The recipe specifies using a saucepan over medium heat for the infusion process.
Does this recipe contain sodium or cholesterol?
According to the nutritional information, sodium and cholesterol levels are listed as null.
What is the texture of the syllabub?
It has a silky, creamy perfection once it has been allowed to set.
How should I cover the glasses in the fridge?
Cover each serving glass with plastic wrap before placing them in the refrigerator.
Can I use dried lemon verbena?
The recipe specifically recommends fresh lemon verbena for the best aromatic infusion.
What tags are associated with this recipe?
Tags include dessert, syllabub, lemon verbena, summer treat, easy dessert, and dinner party.
Is this a difficult recipe to make?
No, it is tagged as an 'easy dessert' and involves simple infusion and chilling steps.