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My review
Lemon Syllabub
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."
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Ingredients
45 m servings 223 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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.
- 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
- Cook's Note:
- For Syllabub punch, continue to add white wine to the whipped mixture, until the mixture reaches a drinking consistency.
Nutrition Facts
Per Serving: 223 calories; 14.9 g fat; 24.6 g carbohydrates; 1.5 g protein; 54 mg cholesterol; 17 mg sodium. Full nutrition
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Reviews
Read all reviews 5266 Ratings
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Most helpful positive review
8/18/2009
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 ...
Most helpful critical review
11/1/2011
Didn't like it. Probably just my own palate not appreciating the pairing of cream and wine.
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8/18/2009
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 ...
3/12/2006
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 glor...
8/19/2006
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. I...
2/4/2011
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 t...
6/29/2007
Chilled is the way to go. Note: starts to separate after a day but can be re-whipped.
2/14/2007
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.
7/20/2006
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.
3/24/2003
Easy to make, and is so simple. Wonderful tasting too, one has to enjoy a fattening dessert every so often!!