An Everlasting Syllabub Recipes

SYLLABUB

Steps:

• Day 1: Pour the dessert wine and Madeira into a container with a lid and add the lemon peel and juice. Gently bruise the rosemary by rolling it with a rolling pin, and add it to the mixture then stir in the sugar until dissolved. Cover the container and leave to marinate overnight. Day 2: Strain the liquid into a large bowl and add a good grating of nutmeg. Pour in the cream and beat with a wire whisk until it just holds its shape, being careful not to overbeat or it will curdle. Keep in a cool place until required. Variations:The basic recipe can be varied simply by changing the alcohol. Any white wine can be used: the most popular used to be the Riesling wines from Germany. White wine is most common, although I have also found recipes that use reds, even as strong as claret. One country version I discovered used equal parts ale and cider. Other fortified wines that could be substituted include brandy, sweet sherry, Marsala or ginger wine. Seville oranges or limes can be substituted for the lemons, and mace makes an unusual replacement for the nutmeg.

AN EVERLASTING SYLLABUB

Steps:

• Grate the lemon rind finely, squeeze the juice and mix both with the white wine, Madeira and sugar.
• 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.
• 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.
• When ready to serve, garnish each glass with a sprig of rosemary, mint, lavender or a twist of lemon.

LEMON SYLLABUB

Steps:

• Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. Gradually whip in the white wine, lemon juice, and lemon zest. Continue to whip until light and fluffy, but not grainy. Cover the mixture and chill until serving time.
• Serve in chilled parfait glasses, garnished with a dash of nutmeg, a sprig of mint, and a slice of lemon. Syllabub should be eaten with a small spoon, and savored.

SYLLABUB

Steps:

• Heat the sugar and wine on low heat in a 1 1/2 quart saucepan until the sugar dissolves; stirring constantly.
• Remove from heat and slowly add in the half-and-half.
• Beat until frothy; chill completely, about 1 1/2 hours.
• Pour into glasses, top with whipped cream and sprinkle with nutmeg.