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

Amount per serving ({{servings}} total)

  • 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

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  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.

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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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...