About this recipe:This is a deliciously light, creamy, sophisticated little dessert from days gone by. I first tasted it at a function given by a lecturer in seventeenth-century literature when I was at uni, and it took our taste buds right back to the Restoration:-) It can be prepared as either a parfait or a wine punch - please note that either version contains alcohol.
1 cup fresh cream
1/2 cup white sugar
1/4 cup white wine (more if you are making punch)
1/8 cup freshly squeezed lemon juice
Grated rind of one lemon
Grated nutmeg, mint leaves and lemon slices for garnish
Whip the cream in a chilled bowl until it begins to thicken.
Add the sugar, white wine, lemon juice and rind. Continue whipping until thick and fluffy. If you want a dessert, chill the mixture in your fridge until serving time.
If you wish to make syllabub punch: at this point continue adding white wine until the mixture reaches the consistency and size you want, add ice and serve from a punch-bowl.
Serve in chilled parfait glasses, garnished with a sprig of mint, a slice of lemon and a sprinkling of grated nutmeg. These will not be large servings: syllabub should be eaten slowly, with a small spoon, and savoured.