"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." — SARAH-NEKO
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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
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