Lemon Syllabub

Lemon Syllabub

42
SARAH-NEKO 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."

Ingredients 45 m {{adjustedServings}} servings 223 cals

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Nutrition

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  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. 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.
  2. 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.
Tips & Tricks
Creamy Lemon Chicken

Dinner’s ready in no time when you give yourself a little head start.

Grandma’s Lemon Meringue Pie

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Footnotes

  • Cook's Note:
  • For Syllabub punch, continue to add white wine to the whipped mixture, until the mixture reaches a drinking consistency.
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Reviews 42

  1. 54 Ratings

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Constance
8/19/2009

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.

CHAMMI
3/12/2006

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!

tanyaw168
8/19/2006

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.