Print: Lemon Syllabub

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!

Prep

16 min

Cook

6 min

Servings

Difficulty

Easy

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/lemon-syllabub