*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.