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
INGREDIENTS (for 6 servings):
- 1 cup heavy whipping cream, chilled
- 1/2 cup white sugar
- 1/4 cup white wine
- 1/8 cup fresh lemon juice
- 1 teaspoon grated lemon zest
- 1/4 teaspoon ground nutmeg (or to taste)
- fresh mint leaves for garnish
- lemon slices for garnish
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.
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.
For Syllabub punch:
Continue to add white wine to the whipped mixture, until the mixture reaches a drinking consistency.