An Everlasting Syllabub
- Total Time
- 10 minutes, plus several hours' preparation
- Rating
- Comments
- Read comments
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Ingredients
- Rind and juice of 1 lemon
- ½cup white wine
- ½cup medium-dry Madeira or Sherry or brandy
- ¼cup sugar, or to taste
- 1teaspoon nutmeg, freshly grated
- 2cups heavy cream
Preparation
- Step 1
Grate the lemon rind finely, squeeze the juice and mix both with the white wine, Madeira and sugar.
- Step 2
Add nutmeg and beat in the heavy cream gradually with an electric beater or wire whisk. Beat until the cream forms soft peaks, but don't overbeat or the cream will become too dense.
- Step 3
Spoon the mixture into parfait or Sherry glasses and chill or serve at room temperature. If you want the cream and liquor to separate, make syllabub several hours ahead.
- Step 4
When ready to serve, garnish each glass with a sprig of rosemary, mint, lavender or a twist of lemon.
Private Notes
Comments
Made this with Remy and Sancere, wow. I would cut back on the lemon a bit next time because the Sancerre had a good amount of citrus to it anyway.
Made this with Remy and Sancere, wow. I would cut back on the lemon a bit next time because the Sancerre had a good amount of citrus to it anyway.