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!
Ingredients
- heavy whipping cream, chilled: 1 cup
- white sugar: 0.5 cup
- white wine: 0.25 cup
- lemon juice: 2 Tbsp (fresh)
- lemon zest: 1 tsp (grated)
- ground nutmeg (or to taste): 0.25 tsp
- thin slices lemon: 6 piece
- sprigs fresh mint: 6 piece
Metric Conversion
Stages of cooking
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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.
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When ready to serve, spoon into six chilled parfait glasses. Garnish each with a lemon slice and mint sprig.
