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The Building Blocks of Flavour
Orange, lime and sauternes syllabub
with THOMASINA MIERS — Chef, writer, restaurateur. Wahaca founder, Chefs in Schools trustee, Soil Association ambassador.
Lesson 28 of 36
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A fail safe winner of a pudding, This recipe utilises the subtle flavours of a sweet pudding wine combined with the zesty zing of orange and lime to create a perfectly balanced pudding.
From the Lesson Workbook
Orange, Lime & Sauternes Syllabub
A refreshing, citrussy and creamy pudding that works beautifully served with little shortbreads or langue du chats.
Ingredients
- 1 large orange
- 2 ½ limes
- 80-100ml Sauternes
- 50g caster sugar
- 300ml double cream
Method
- Zest and juice the orange and limes into a large mixing bowl. Pour in the Sauternes and mix in the sugar till it dissolves. Leave for 30 mins (ideally overnight, the longer the better.)
- When you are ready to make your syllabub, pour the double cream into the juice and Sauternes mix.
- With an electric whisk, begin to whip the ingredients together paying close attention to the cream's consistency. When the syllabub begins to thicken and feels heavy on the whisk, stop whisking. The syllabub should be soft and fluffy, not stand in peaks.
- Gently spoon the syllabub into 6 glasses. Refrigerate or serve immediately with shortbread or langue du chats.
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Absolutely love Create Academy! The instructors are extremely informative, and it is beautifully filmed. Create Academy is great value for money and plan on renewing my subscription yearly because there are ...
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Magic in small spaces
Butter's creativity is stunning! Her ability to incorporate brilliance in small gardens is magical!
Carla
May 30, 2026
Your Instructor
Thomasina Miers
Chef, writer, restaurateur. Wahaca founder, Chefs in Schools trustee, Soil Association ambassador.
Tommi Miers OBE is an award-winning chef and food writer who puts sustainability at the core of her cooking. She cares deeply about where our food comes from, how it is grown and how its growth supports the soil, biodiversity and the planet. After winning BBC’s inaugural MasterChef she worked at Michelin-starred restaurant Petersham Nurseries Café, before going on to launch Wahaca restaurant group. She has written seven cookbooks and writes regularly for publications including The Times, Country Life and The Guardian, where her column for the last five years has focused on seasonal, simple but delicious food. She is an ambassador for the Soil Association, trustee of the charity Chefs in Schools and was awarded an OBE in 2019 for her services to the food industry.
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