Syllabub

This is on my list of desserts to try

Lemon Syllabub

Ingredients

• 1 cup heavy whipping cream, chilled
• 1/2 cup white sugar
• 1/4 cup white wine
• 1/8 cup fresh lemon juice
• 1 teaspoon grated lemon zest
• 1/4 teaspoon ground nutmeg (or to taste)
• fresh mint leaves for garnish
• lemon slices for garnish

Directions

1. 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.
2. 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.

Background info on the Syllabub-

Syllabub (also sillabubsillibub) is a traditional English dessert, popular from the sixteenth to the nineteenth century. It is usually made from rich milk or cream seasoned with sugar and lightly curdled with wine.^]. Mrs Beeton (1861) gives two recipes. One author's recipe says to mix the other ingredients together in a large bowl, "place the bowl under the cow, and milk it full."

History

The recipe traces back to the time of Tudor Dynasty that ruled England from 1485 until 1603. In its early variations it was a drink made of new milk and cider, with the cows milked directly into an ale pot. This created a frothy cappuccino like effect. A variation known as an Everlasting Syllabub, allows for the cream to rise and thicken by letting it stand for several days.