A fragile whip of cream contained in a small glass , concealing within an innocent froth of an alcoholic punch.
The ingredients of a syllabub are simple and delicious .
There are many versions for syllabub, but the one recipe published in 1727 ...by E.SMITH ...Complete Housewife ...( also the first cookbook to be printed in America ) is suggested to be at its best after 3 or 4 days ....
Try this in place of the tedious trifle we are always shovelled fed at occasions ,events or family gatherings like Xmas and Easter....
This should be prepared the day before the syllabub is to be served ....
Place the grated rind of 1 lemon in its own juice .
Add 120 ml of sweet sherry
2 tbs of brandy .....
Mix together and leave stand overnight.
Strain the mixture into a larger bowl
Add 60gm of castor sugar
Stir until completely dissolved .
Pour in 250 ml of thick cream very slowly , stirring all the time .( I use the whisk attachment on the mixer at a slow speed )
Sprinkle in 1 tsp of nutmeg .
This process is only complete when the mixture holds a soft peak ...over working will ruin it .
When the cream is ready ...
Spoon it into the small glasses , they should be filled but not to the brim .
Add a thin twist of lemon peel into each glass .
Keep in a cool place but not the fridge .
They can be made 2 days ahead .
The ingredients of a syllabub are simple and delicious .
There are many versions for syllabub, but the one recipe published in 1727 ...by E.SMITH ...Complete Housewife ...( also the first cookbook to be printed in America ) is suggested to be at its best after 3 or 4 days ....
Try this in place of the tedious trifle we are always shovelled fed at occasions ,events or family gatherings like Xmas and Easter....
This should be prepared the day before the syllabub is to be served ....
Place the grated rind of 1 lemon in its own juice .
Add 120 ml of sweet sherry
2 tbs of brandy .....
Mix together and leave stand overnight.
Strain the mixture into a larger bowl
Add 60gm of castor sugar
Stir until completely dissolved .
Pour in 250 ml of thick cream very slowly , stirring all the time .( I use the whisk attachment on the mixer at a slow speed )
Sprinkle in 1 tsp of nutmeg .
This process is only complete when the mixture holds a soft peak ...over working will ruin it .
When the cream is ready ...
Spoon it into the small glasses , they should be filled but not to the brim .
Add a thin twist of lemon peel into each glass .
Keep in a cool place but not the fridge .
They can be made 2 days ahead .
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