Tuesday, April 20, 2010
....a simply sweet sampling of an old English drink, considered a historical curiosity... Syllabub...
1/2 c. white wine
2 Tbsp. lemon juice
2 tsp. fresh lemon zest
4 Tbsp. sugar
1 c. heavy cream
Combine wine, juice, zest, and sugar in a bowl. Allow flavors to blend for 3 hours or more. Prior to serving, add heavy cream and whip vigorously until mixture thickens and begins to turn frothy. Serve and Enjoy.
Considered one of England's great sweets, there are as many different spellings (sillabub, sillebub, syllabube) as there are variations to this basic syllabub recipe. The original version contained raw egg to help stabilize the heavy cream; however, the egg has been removed in slightly more modern recipes for safety concerns. A syllabub can also be made with the wine on the bottom and the thick frothy cream served over top. Yet another version, when prepared as a dessert, is much thicker, and served with a spoon.
Syllabub is a perfect addition to your Afternoon Tea menu when it is a very special occasion. Do serve it forth in the most elegant glass available, lightly dusted with nutmeg if desired.