17th Century Lemon Syllabub From Across The Big Po... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Syllabub was a popular dessert in seventeenth, eighteenth and early nineteenth century England. It was popular for celebrations, special occasions and holidays due to its festive appearance. Many original recipes survive with various modes of preparation. Read more . Generally Syllabub was made with a mixture of whipped cream, whipped egg whites, white wine, sugar, lemon juice and zest of lemon. The quantity of white wine added would determine the consistency qualifying whether the mixture would be a creamy dessert or a popular punch. White wine could be substituted with apple cider or other alcoholic beverages. One could always detect the drinker of the beverage by the thick white mustache left behind. The following modern adaptation will make a Syllabub Dessert Parfait for 10 people. For a punch add more wine until you have achieved the desired consistency. Source:Jessup Food & Heritage, Ltd. 2000 Ingredients:
2 cups of whipped cream |
1/2 cup of white sugar |
1/8 cup of white wine |
1/8 cup of freshly-squeezed lemon juice and zest of lemon |
grated nutmeg |
sprig of mint |
lemon slice |
Directions:
1. Method:
2. Whip cream until thick in a chilled bowl. When the cream begins to thicken, add the sugar, white wine, lemon juice and zest of lemon. Continue to whip until thick. Chill in the refrigerator until ready to serve. Spoon the mixture into footed parfait glasses and garnish with a sprig of mint, a slice of lemon and a sprinkle of grated nutmeg.
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