Original recipe yields 6 servings
Based on a 2,000 calorie diet
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 ...
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 glor...
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. I...
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 t...
Chilled is the way to go. Note: starts to separate after a day but can be re-whipped.
This has been very popular with guests. I love to serve it when I cook seafood. I pair it with lemon curd, either swirled or layred. Very nice.
I looked like a star when I brought this for a light unique dessert. Easy & wonderful over berries, decorated with flowers from my garden & lemon peel swirls.
Easy to make, and is so simple. Wonderful tasting too, one has to enjoy a fattening dessert every so often!!
Light and delicious as well as being quick and easy to prepare. Makes a great alternative to a Sabayon/Zambaglioni for a dinner party, since it is made in advance.