MEYER LEMON SYLLABUB
Start to finish: 12 hours (30 minutes active)
1/4 cup sweet white wine, such as Riesling or Gewürztraminer
1/2 cup sugar
1 Meyer lemon
1/2 vanilla bean, seeded
1 cup heavy whipping cream
Mint leaves, blueberries, shortbread cookie crumbs for garnish
In a small, nonreactive bowl, mix the wine, sugar, zest from the lemon and vanilla bean seeds. Let stand overnight.
In the morning, in a large, chilled bowl, begin to whip the cream with a hand whisk or electric mixer. Gradually add the wine mixture until fully incorporated and cream is whipped, taking care not to over-whip cream into butter. Serve immediately in parfait glasses, garnished with mint, blueberries or shortbread cookie crumbs.
Recipe as well as a fun history of the forgotten dish at The History Channel.