Description
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.
Ingredients
- 1 cup heavy whipping cream, chilled
- ½ cup white sugar
- ¼ cup white wine
- ⅛ cup fresh lemon juice
- 1 teaspoon grated lemon zest
- ¼ teaspoon ground nutmeg (or to taste)
- 1 sprig fresh mint leaves for garnish
- lemon slices for garnish
Instructions
- 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.
Prep Time: 15 mins
Total Time: 45 mins
Servings: 6