Recipe by SARAH-NEKO
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
heavy whipping cream, chilled
fresh lemon juice
grated lemon zest
ground nutmeg (or to taste)
fresh mint leaves for garnish
lemon slices for garnish
This is a lovely dessert! Try substituting Limoncello for the white wine, it lends a more subtle hint of alcohol. I also like using double cream (Devonshire) for its richness and serve with a lemon ginger cookie or lemon biscotti.
Didn't like it. Probably just my own palate not appreciating the pairing of cream and wine.
While I think it's dubious to warn parents about giving their kiddos the equivalent of a teaspoon or two of wine, I have to give Sarah-neko props for sharing this recipe. It's essentially glorified whipped cream, but that's not a bad thing! It comes together easily and earned me tons of praise when I hosted dinner a few weeks back. I used half splenda, half sugar, incorporating the sugar first and the splenda after I had stiff peaks. I chose Pacific Rim Dry Riesling because it's relatively inexpensive, not too sweet, not too dry. I plan to add this recipe to my permanent collection. Thanks again!
Very delish! I changed the presentation a little bit. I put sponge cake in the bottom of a parfait cup, then a layer of fresh blueberries, and then topped with syllabub and a few more berries. It was wonderful!!! Although, with the added sugar from the cake and berries, in the future I would reduce the sugar added to the whip cream mixture, as it was quite sweet. Overall though, it was a huge hit, and I will certainly be making it again.
I was going to a dinner part hosted by a bunch of foodies who drink expensive wine, eat cheese I have never heard of and use the word "palate" in their sentences. Needless to say I didn't want to bring my usual spicy popcorn or deviled eggs.
This recipe was super easy and a HUGE hit with the foodies. They now think I'm this amazing dessert chef.
Next time I will add a little less sugar - I'm not a huge fan of sweet sweets.
It takes a while to whip - I used a hand mixer on low until I got impatient and put in on medium - it didn't seem to hurt it at all.
I'm excited to experiment with adding flavors and fresh fruit.
Chilled is the way to go. Note: starts to separate after a day but can be re-whipped.
This has been very popular with guests. I love to serve it when I cook seafood. I pair it with lemon curd, either swirled or layred. Very nice.
I looked like a star when I brought this for a light unique dessert. Easy & wonderful over berries, decorated with flowers from my garden & lemon peel swirls.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 134
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make a chilly lemon and berry slushy.
Part creamy cheesecake, part light lemon bars—it’s the best of both worlds.
Ideal pairing of salmon with butter sauce, dill and lemon.