Vanilla & Honey Syllabub
- 15m Prep Time
- 0sCook Time
- 40m Ready In
A light and creamy British dessert with vanilla, honey, and lemon, topped with crunchy pistachios. This modernized syllabub uses yogurt for a refreshing twist.
Ingredients
- 300 ml double (heavy) cream
- 44.4 ml honey
- 2 lemons juiced
- 1 lemon zested
- 100 ml natural yogurt
- 1 vanilla pod
- 80 g unsalted pistachio nuts shelled and roughly chopped
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 85.2 mg
- Iron: 1.35 mg
- Magnesium: 51.7 mg
- Phosphorus: 123 mg
- Potassium: 395 mg
- Zinc: 0.84 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 300 ml double (heavy) cream
- 44.4 ml honey
- 100 ml natural yogurt
- 1 vanilla pod
Prepare
- Juice 2 lemons
- Zest 1 lemon
- 80 g unsalted pistachio nuts, shelled and roughly chopped
Let's Cook
-
Step 1.
Pour the cream into a large mixing bowl and whisk with a handheld electric whisk until firm peaks form, about 2–3 minutes. The cream should hold its shape when the whisk is lifted.
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Step 2.
In a separate small bowl, whisk the honey and lemon juice together until well combined, then stir in the lemon zest and natural yogurt until smooth.
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Step 3.
Using a sharp knife, split the vanilla pod in half lengthwise and scrape the seeds into the yogurt mixture. Stir until the seeds are evenly distributed.
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Step 4.
Fold the yogurt mixture into the whipped cream using a metal spoon, gently combining until no streaks remain. Divide the syllabub among four glasses or bowls, then refrigerate for at least 30 minutes until set. Before serving, drizzle with extra honey if desired and sprinkle the chopped pistachios over the top.