St Clements Syllabub Recipes
LEMON SYLLABUB
This is a deliciously light, creamy, sophisticated little dessert from days gone by. I first tasted it at a supper given by a lecturer in seventeenth-century literature when I was at college, and it took our tastebuds right back to the Restoration. It can be prepared as either a parfait or a punch--please note that either version contains alcohol, so you may not want to serve this to younger family members.
Provided by SARAH-NEKO
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 223.3 calories, Carbohydrate 24.6 g, Cholesterol 54.3 mg, Fat 14.9 g, Fiber 2.7 g, Protein 1.5 g, SaturatedFat 9.2 g, Sodium 17.4 mg, Sugar 17 g
ST CLEMENTS SYLLABUB
Posted in honour of Kooka's World Tour, and the well-known English nursery rhyme, "Oranges and lemons, say the bells of St Clements" If you don't have vanilla sugar use superfine sugar and add 1/2 tsp vanilla extract to the juice. Adapted from a recipe by Sophie Grigson. Please note: cooking time includes 3 hours of chilling.
Provided by Daydream
Categories Dessert
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Zest half of an orange and half of the lemon. Blanch the zest in boiling water for 2 minutes, then immediately drain, run under cold water and drain again. Set aside.
- Juice the oranges and the lemon, then place the juices in a small pan. Bring to a hard boil, and continue boiling to reduce the liquid to 3 to 4 tablespoons. Place in a large bowl and leave to cool.
- When the juice has reached room temperature, add the sugar, cream and brandy or Grand Marnier (if using). Whisk the mixture until it softly holds its shape.
- Divide mixture between four suitably-sized glass dessert bowls or glasses. Decorate with the orange and lemon zest, and chill in the fridge.
- Note, syllabub must be consumed within 3 hours of preparing.
- One, two,three, sing! "Oranges and lemons, say the bells of St Clements; You owe me five farthings, say the bells of St Martins; When will you pay me?, Say the bells of Old Bailey; When I grow rich, say the bells of Shoreditch; When will that be?, say the bells of Stepney; I'm sure I don't know, says the great bell at Bow; Here comes a candle to light you to bed, Here comes a chopper to chop off your head, Chop chop chop chop the last man's head!".
Nutrition Facts : Calories 324, Fat 27.8, SaturatedFat 17.2, Cholesterol 102.1, Sodium 29.1, Carbohydrate 20.4, Fiber 4.4, Sugar 12.3, Protein 3.1
SYLLABUB
Yet another recipe from Southern Living 1981, Syllabub, depending on how it's made, can be a custard type dessert or a beverage. It's made with cream (or milk) and wine or other spirits. Recipes for Syllabub can be traced back to the 17th century. This particular recipe produces a lighter eggnog-type beverage. Cook time is the time listed to chill the beverage.
Provided by Dreamgoddess
Categories Beverages
Time 1h45m
Yield 5 cups
Number Of Ingredients 5
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.
Nutrition Facts : Calories 367.6, Fat 22.3, SaturatedFat 13.9, Cholesterol 71.6, Sodium 81.9, Carbohydrate 29.5, Sugar 20.7, Protein 5.8
LEMON SYLLABUB
A quick dessert than can be as indulgent or as healthy as you want, experiment with your favourites
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper, Treat
Time 10m
Number Of Ingredients 5
Steps:
- Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.
Nutrition Facts : Calories 329 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Protein 2 grams protein, Sodium 0.05 milligram of sodium
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