These are cheese-filled, crunchy snacks. Before serving, they can be made ahead of time and heated through in the oven until they sizzle. Salad is recommended.
| Prep Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 parfaits |
Ingredients
- 1 cup heavy whipping cream, chilled
- ½ cup white sugar
- ¼ cup white wine
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- ¼ teaspoon ground nutmeg (or to taste)
- 6 thin slices lemon
- 6 sprigs fresh mint
Instructions
- 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.
- When ready to serve, spoon into six chilled parfait glasses. Garnish each with a lemon slice and mint sprig.
- Instead of covering and chilling in Step 1, continue to add white wine to the whipped mixture, until it reaches a drinking consistency.
Nutrition Facts
| Calories | 223 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 9 g |
| Sodium | 17 mg |
| Sugars | 17 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Great as it is, and lots of room to customize. I substituted Lemoncello for the wine because I love lemon (and why not?).
This was like a better version of eggnog for me, though it’s not a drink. It’s not too sweet and I recommend putting in even more lemon juice than the recipe calls for.
Yes, I will definitely make it again. No changes!
Used limoncello to top up juice to make 3/8 c liquid. Use less sugar to whip the cream. Excellent with raspberries
Light and refreshing after a big meal. I will have to experiment with another wine, but not 100% sure I love the wine and whipped cream combination. I served this near Christmas, so I garnished it with three raspberries and a couple of mint leaves. It looked beautiful.
I made this and used it as a topper on a lemon cracker (34 degrees) with a small chunk of strawberry on top. it was incredible and gone in 5 minutes!
Holy smokes! Perfect light dessert after a big meal. I will make this again for sure! Paired it with some biscotti as per another review (only could get almond, would actually recommend over the lemon as to not take away from the Lemon Syllabub). I also used Limoncello as per another review as I happen to have some, not sure how much it changed it, but I imagine I only deepened the flavour of the lemon. So easy to make- although when I added the liquid as per the recipe, it fell a little flat and remade it- whipped it much thicker as I would normally do when making whipping cream, then added the limoncello and lemon juice- but we dug into the first batch for seconds!!- it was just more of a drink, equally delicious in flavour….). This is the perfect thing to make after a heavy meal or for a summer treat, so glad I finally tried this recipe!
I used Sauvignon Blanc, and dissolved the sugar, wine, and juice together. I made white chocolate snowflakes to garnish, and sprinkled a touch of King Arthur Winter Spice on the tops. Lovely!
This is a really yummy dessert. I made it without the alcohol and added a raspberryflavoring. It was delicious. I will make it again. Next time I may include the alcohol.
Delicious! I never had this before. This is so good!
Easy, fresh, and tasty! I used muscado white wine (wasn’t sure what sweet wine would be good and this was the ticket!). My sugar was a bit lumpy so I gave it a spin in my mini food processor and the resulting syllabub wasn’t grainy in the least. I just dumped it all in together into the chilled metal bowl of my mixer and whisked away! I made a double batch and filled 7 juice glasses. I topped it with ginger snap crumbles and a ginger snap and served it at an English themed Poldark viewing party to rave reviews! The Poldark episode even referenced “syllabub” so it was a definite win! 🙂 I will definitely make it again. Great recipe! Thanks for sharing it with us!
Sublime. Used a fruity Canadian Riesling for the wine. The fresh nutmeg takes it over the top.
Made this with my mom after she heard of syllabub on Downton Abbey. WOW is it amazing. I don’t even like wine but I could eat this every day.
One of my favorite go to recipes for a quick pot luck dish served with fresh fruit
Whipping it by hand took awhile but was well worth it. The nutmeg is essential. Absolutely splendid.
This was simple and tasty. I had left over heavy whipping cream and this was refreshing way to. I was surprised how much the white wine (Chardonnay) added to the flavor. I wound up adding a bit more lemon to balance it out.
Fabulous easy recipe! I made this for 30 people-I Used Pinot Grigio for the wine and the recipe multiplier. I served it in 5oz plastic shot glasses from Part City garnished with sprigs of fresh lemon balm and a spoon. I put it in the fridge over night and put nutmeg and lemon sprig on right before serving. The tart wine balanced the sugar. Next time…a fresh raspberry in the bottom of the cup !
My mother has made me syllabub every year on my birthday as long as I can remember (sparkling grape juice replaced the wine) and it has become a cherished memory. Love it.
I brought this in for a school presentation in French class and everyone LOVED it. Smash hit my fiends. By high schoolers. Also changed the wine to apple juice. Lol awesome.
This dessert is very sweet. The original 17th century recipe calls for brandy to be used and not to chill it. That way it separates as it’s supposed to. Tried this recipe and it was loved by my family and now I make a non-alcohol variety with ginger ale for family gatherings.
For a non-alcoholic version, you can substitute ginger ale for the white wine.