Syllabub
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
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 slice of lemon. Syllabub should be eaten with a small spoon, and savored.
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