A syllabub 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 in college, and it took my taste buds right back to the Restoration. It can be prepared as either a parfait or a punch, but as it contains alcohol, you may not want to serve this to younger family members. Eat it with a small spoon — and savor it!
Ingredients
- 1 cup heavy whipping cream , chilled
- 0.5 cups white sugar
- 0.25 cups white wine
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 0.25 teaspoons ground nutmeg , or to taste
- 6 thins slices lemon
- 6 sprigs fresh mint
Instructions
-
1
Beat cream and sugar in a chilled glass or metal bowl with an electric mixer until mixture begins to thicken. Gradually beat in wine, lemon juice, and lemon zest; continue to beat until light, fluffy, and no longer grainy. Cover and chill for at least 30 minutes.
-
2
When ready to serve, spoon into six chilled parfait glasses. Garnish each with a lemon slice and mint sprig.
Nutrition Facts
Per serving
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