recipe reviews for:

Lemon Syllabub

“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.”

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Reviewed: Aug. 18, 2009

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.

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Constance

Living In: Ellijay, Georgia, USA

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Reviewed: May 23, 2009

This was delicious and so easy! I brought the ingredients over to our hosts home and made it there, everyone loved it! I will make this again!

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Rachael Res

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Reviewed: Jan. 14, 2009

Wonderful! I took the more traditional way and let it set. There's the thick almost custard topping and a sweet white wine at the bottom waiting for you. I like to present it in our "nice" wine glasses so you can see the seperation.

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Mission Olive

Cooking Level: Professional

Home Town: Davidsonville, Maryland, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 29, 2008

Interesting flavor and good.

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SAMDOUG

Cooking Level: Intermediate

Living In: Murrysville, Pennsylvania, USA

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Reviewed: May 12, 2008

This was easy, tasty and attractive.

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Reviewer:

Dionne

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Round Rock, Texas, USA

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Reviewed: Jan. 2, 2008

Fantastic recipe and so easy! I prepared this following the recipe exactly and it came out wonderfully. I topped fresh raspberries with it and added a sprig of mint and it was a hit!

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Michelle

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2007

Chilled is the way to go. Note: starts to separate after a day but can be re-whipped.

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Mrs. Heather Baldwin

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Reviewed: Jun. 17, 2007

Very good!! I have actually heard and made this recipe before I came upon this one and thought it was quite good! It is a very light and dessert with just enough tartness and sweetness. The perfect LIGHT dessert to top off a Thanksgiving meal.

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SYcook23

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

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Reviewed: Feb. 14, 2007

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.

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CathCooks

Cooking Level: Expert

Home Town: Carlsbad, California, USA

Living In: Lakewood, Colorado, USA

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Reviewed: Aug. 19, 2006

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.

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tanyaw168

Cooking Level: Intermediate

Home Town: Cranbrook, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Jul. 22, 2006

This was delightful! I took the suggestion to use a Riesling & it was a very nice choice. I was going to go w/ a Gewurztraminer (it's very fruity & kinda sweet) but glad I took the advice of the reviewers...the dryness of the Riesling really complemented the sweetness of the dessert. I sprinkled quite a bit of nutmeg on top...it made a wonderful addition. Served it in vintage parfait glasses & garnished w/ a lemon twist but you are going to want to use sherbet glasses if you want 6 servings out of it...I only got four using parfait. Who knew something so simple could be so elegant & have such complex flavors...will have again many times. Like other reviewers, I can't wait to serve it to company.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jul. 20, 2006

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.

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Melonie

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2006

This was great. I made this for guests and they loved it. I think next time I will try a new flavor maybe orange? This is a very rich dessert a little goes a long ways. My husband suggested using this on top of sponge cake for a flavor maybe next time I make this Ill try that. a simple suprising dessert!

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CForest

Cooking Level: Intermediate

Home Town: Riverbank, California, USA

Living In: Ceres, California, USA

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Reviewed: Jun. 4, 2006

When I saw this recipie I thought it sounded interesting but I wasn't sure if it was in a good way or a bad way. I had a dinner with a bunch of foodies and figured I'd subject them to it as an experiment. We all loved it. I also used a dry Riesling (as someone else suggested), fresh lemon juice, and manufacturing cream (40% butterfat). I didn't really notice the nutmeg but it didn't matter. Some of us found it a little on the sweet side and so I would make it with a little less sugar next time (given that someone made it with half sugar/half Splenda, I think slightly less sugar will still stabilize the cream). It sounds like it will be rich and heavy but it comes out very light and perfect for a warm evening and it takes almost no time to make. We will be making this again!

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Erin

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Reviewed: May 19, 2006

I htought this was ok. My two children thought it was disgusting and my husband tasted it and turned his nose up to it. I ate mine and thought is was ok. I could only eat a little glass full. It would have been better without the wine, then again we aren't big wine drinkers. I most likely will not make again.

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: May 7, 2006

Like mantovani I can't wait to serve this to company. Minimum work, prepare ahead and guests I'm sure will think you're very clever my family certainly did. Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: May 5, 2006

We totally loved it! We can't wait to try it out on our next dinner guests! Comes across as impressive because it looks so nice and is an unusual desert, but simple and easy.

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Mantovani

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

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Reviewed: Mar. 12, 2006

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!

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CHAMMI

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2006

I followed this recipe exactly and it was great! A light and tasty dessert after a heavy meal.

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Jenn

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Reviewed: Sep. 16, 2005

Wow!! What a refreshing treat!! Those folks from the "days gone by" have created an unforgetable Tongue-tingling delight. This is a remarkable desert!

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