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Lemon Syllabub

SUBMITTED BY: SARAH-NEKO PHOTO BY: Allrecipes

"This is a deliciously light, creamy, sophisticated little dessert from days gone by. I first tasted it at a supper given by a lecturer in seventeenth-century literature when I was at college, and it took our tastebuds right back to the Restoration. It can be prepared as either a parfait or a punch - please note that either version contains alcohol, so you may not want to serve this to younger family members."
RECIPE RATING:
The reviewer gave this recipe 25 stars. This recipe average a 4.7 star rating.
Read Reviews (20)
PREP TIME  15 Min
READY IN  15 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 cup heavy whipping cream, chilled
  • 1/2 cup white sugar
  • 1/4 cup white wine
  • 1/8 cup fresh lemon juice
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon ground nutmeg (or to taste)
  • fresh mint leaves for garnish
  • lemon slices for garnish

DIRECTIONS

  1. Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. Gradually whip in the white wine, lemon juice, and lemon zest. Continue to whip until light and fluffy, but not grainy. Cover the mixture and chill until serving time.
  2. Serve in chilled parfait glasses, garnished with a dash of nutmeg, a sprig of mint, and a slice of lemon. Syllabub should be eaten with a small spoon, and savored.

FOOTNOTES

  • For Syllabub punch
  • Continue to add white wine to the whipped mixture, until the mixture reaches a drinking consistency.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2006 by CHAMMI
While I think it's dubious to warn parents about giving their kiddos the equivalent of a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2003 by KIRSTIEH
Light and delicious as well as being quick and easy to prepare. Makes a great alternative to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2003 by EILEEN B. K.
Easy to make, and is so simple. Wonderful tasting too, one has to enjoy a fattening dessert... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2007 by Mrs. Heather Baldwin
Chilled is the way to go. Note: starts to separate after a day but can be re-whipped. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2006 by Melonie
I looked like a star when I brought this for a light unique dessert. Easy & wonderful over... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2003 by SUPANOELLE
This dessert is delicious,light and creamy. The 2 things I did not like about it though is the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2006 by tanyaw168
Very delish! I changed the presentation a little bit. I put sponge cake in the bottom of a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2005 by SAMUI
Wow!! What a refreshing treat!! Those folks from the "days gone by" have created an... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 5, 2006 by Mantovani