Whisk together the caster sugar, lemon juice and zest, and brandy.
In another bowl, whisk the double cream until thick, then slowly whisk in the lemon mixture. Pour into wine glasses, and refrigerate overnight before serving.
Fresh Lemons: Use fresh, ripe lemons for the best citrus flavor. Avoid using lemons with any signs of spoilage.
Chilling Ingredients: Ensure that the cream and other ingredients are well-chilled before starting the recipe. This contributes to a firmer syllabub.
Whipping Cream Temperature: Use heavy whipping cream that is very cold. This helps in achieving stiff peaks during whipping.
Stiff Peaks: Whip the cream until it forms stiff peaks. Over-whipping may lead to the butter, affecting the texture.
Sugar Gradual Addition: Add sugar gradually while whipping the cream. This helps in achieving a smooth and well-incorporated sweetness.
Lemon Zest Grating: Be cautious while grating lemon zest, avoiding the bitter white pith. Use a fine grater for delicate zest.
Lemon Juice Straining: Strain the lemon juice to remove any seeds or pulp. This ensures a smooth and silky texture in the syllabub.
Gentle Folding: When combining the whipped cream with lemon juice, fold gently to maintain the fluffiness. Overmixing may result in a denser texture.
Chilling Time: Allow the Lemon Syllabub to chill for an adequate time to enhance the flavors and set the dessert properly.
By following these precautions, you’ll create a delightful and refreshing Lemon Syllabub.