Rating: 4.5 stars
70 Ratings
  • 5 star values: 55
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe Summary

additional:
30 mins
total:
45 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

For syllabub punch, continue to add white wine to the whipped mixture, until the mixture reaches a drinking consistency.

Nutrition Facts

223 calories; protein 1.5g; carbohydrates 24.6g; fat 14.9g; cholesterol 54.3mg; sodium 17.4mg. Full Nutrition
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