About this recipe:This is a deliciously light, creamy, sophisticated little pud from days gone by.
250ml whipping cream, chilled
100g caster sugar
60ml white wine
30ml 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
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Method Prep:15min › Ready in:15min
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 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 savoured.