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Syllabub with Berries
in Diana's Recipe Book
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This thick, froathy drink or dessert originated in
old England. It's traditionally made by beating milk
with wine or ale, sugar, spices and sometimes beaten
egg whites. A richer version made with cream can be used
as a topping for cakes, cookies, fruit, etc. It's thought that
the name of this concoction originated during elizabethan
times and is a combination of the words sille (a french wine)
that was used in the mixture and bub (old English slang for
Definition from: Food Lover's Companion by Sharon Tyler Herbst
My husband, who is from England told me about this old English dessert. So, here is my rendition.............Diana
6 oz. sweet white wine or sherry
3 tbsp. brandy
Juice of 1 lemon
1/3-1/2 cup superfine sugar,
or powdered sugar
2 cups heavy cream
Ground nutmeg or ground cinnamon
Lemon zest, Optional
Amaretti or Macaroons Cookies, Optional
Berries for garnish, Optional
You have a choice of 3 Methods to make this Syllabub, they are as follows:
1. The day before making the syllabub, thinly pare the rind off the lemon and juice it. Put both into a bowl with the wine and brandy and leave overnight.
2. The next day, strain the wine mixture into a deep mixing bowl, add the sugar and stir until it has dissolved.
3. Pour the cream in slowly, stirring all the time, and add a little grated nutmeg. With a hand or electric beater, whisk the mixture until it holds soft peaks.
4) Spoon into small glasses and garnish with lemon zest and ground nutmeg (or ground cinnamon) and spoon berries over top of each dessert bowl just before serving.
These can be made a day or two ahead of time without separating. Refrigerate for at least 2 hours.
FOR A DRINKABLE VERSION OF SYLLABUB:
A). Chill a large bowl and put in all ingredients except the lemon zest, the cookies and the berries. Beat continuously, skimming off foam as it rises.
Continue until all mixture has turned to foam. Put the foam in a pretty serving bowl and chill in a refrigerator.
Note: This above version you do not use berries or cookies.
B). FOR THE SOLID VERSION OF SYLLABUB: Whip the cream alone until it is stiff. Fold in the other ingredients except for the lemon zest, the cookies and the berries, and chill.
Note: The first version is to be served as a drink; the second is to be eaten as a dessert with spoons.
You may crush some amaretti cookies or macaroons, and place them in the bottom of dessert cups, and spoon
syllabub over the crushed cookies. Garnish with nutmeg, lemon slice or lemon zest, and a sprig of mint, and spoon berries over top.
Another drinkable version:
In a mixing bowl, whip the cream until stiff, gradually adding the superfine sugar (or powdered sugar, if using). Fold in wine and lemon juice. Pour into a punch bowl.
In a 2-quart microwaveable bowl, mix egg whites and granulated sugar. Microwave at 10% power 3 minutes. Stir to dissolve the sugar. Beat with electric mixer till stiff peaks form. Float dollops of meringue on whipped cream (syllabub) mixture. Sprinkle with lemon zest and, if desired, nutmeg. To garnish, place lemon slices all around the rim of the punch bowl.
Makes 8 servings.
|Source: Kenneth Woodall|
|Date: September 8, 2002|