Classic Lemon and Elderflower Syllabub

1.Chill a large mixing bowl and the beaters of an electric mixer in the refrigerator for at least 15 minutes to ensure the cream whips well.

2.In the chilled bowl, pour the double cream and begin to whisk on medium speed until it starts to thicken slightly but is not fully whipped.

3.Gradually add the caster sugar while continuing to whisk, allowing the cream to become softly whipped with soft peaks forming.

4.Slowly drizzle in the elderflower cordial, lemon juice, and vanilla extract while whisking gently to combine, ensuring the mixture remains light and airy.

5.Fold in the lemon zest carefully with a spatula to distribute it evenly without deflating the cream.

6.Taste the syllabub and adjust sweetness or lemon juice if desired, whisking gently to incorporate any adjustments.

7.Spoon the syllabub into individual serving glasses or a large trifle bowl, smoothing the top with a spatula.

8.Cover and refrigerate for at least 2 hours to allow the flavors to meld and the dessert to chill thoroughly.

9.Before serving, garnish with fresh mint leaves and lemon slices or twists for a fresh and attractive presentation.