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Serves: 6
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1 cup heavy cream
1/2 cup sugar
1/2 cup crisp white wine, such as sauvignon blanc or pinot grigio
2 tablespoons brandy
Zest and juice of 1 lemon, plus more zest for serving
Freshly grated nutmeg, for serving


Using a stand mixer fitted with the whisk attachment, beat cream and sugar on medium speed until slightly thickened. Add the wine, brandy, lemon juice and lemon zest, and whip until the cream is smooth, fluffy and forms soft peaks. Refrigerate until ready to serve.

To serve, divide into glasses and top with freshly grated nutmeg and additional lemon zest.

Photo: Ramona King

the southern
kitchen difference