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.”

Sort reviews by:
DATE
RATING
MOST HELPFUL

Reviewed: Feb. 23, 2012

This is delightful! Simple and delcious

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

northwestgirl

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Feb. 14, 2012

I found this syllabub when the dessert I first made for 10 guests turned out a disaster just hours before I was expecting them. I needed to find something quick, easy & light in a hurry. My husband was dispatched at the last minute for more cream & we put together a double quantity of the recipe VERY quickly, put it in the fridge & when I bought it out at the end of the evening it was an absolute triumph. exactly the right light, refreshing taste to finish the fork & finger buffet perfectly. I will definitely be making it again. And I didn't change a thing, it was great just as it was.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sauveterre

Reviewed: Feb. 3, 2012

Very delicious! I like to add a little bit more wine and lemon for flavor. Would definitely recommend it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sue

Living In: Toronto, Ontario, Canada

Reviewed: Nov. 1, 2011

Didn't like it. Probably just my own palate not appreciating the pairing of cream and wine.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jill

Cooking Level: Intermediate

Reviewed: May 30, 2011

Excellent layered with berries. Light, sophisticated, and delicious.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KazooW

Reviewed: Apr. 2, 2011

Does anyone have any suggestions on what type of white wine is the best to use? I used a Chardonnay but thought it might've been better to use something else -- maybe a Pino Grigio or a Soave? Still, it WAS delicious, and fairly "impressive" for serving to guests.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Debutante

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Richmond Hill, Ontario, Canada

Reviewed: Mar. 9, 2011

Just great! My cream didn't whip very well so I stuck it in the freezer for a couple of hours. It was wonderful.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MomLes

Reviewed: Mar. 4, 2011

just thee best and worth the time to make!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Fayetteville, Georgia, USA

Reviewed: Mar. 4, 2011

If you’re going to make and enjoy a syllabub, do it in the real 18th manner. For goodness sake, don’t chill them! Cover the glasses and put them on the counter and wait until they separate. The longer they sit , the more they separate – and that’s a good thing! I’ve kept them for days and they’re fine. No, they’re delicious!

Was this review helpful? [ YES ]
2 users found this review helpful