Syllabub is a dessert that has been around for centuries. Yes, it sounds fancy, but basically it's just alcohol and cream whipped together to make a soft mousse. It can be used as a topping for a trifle or a pavlova, but this 'everlasting' version is good enough to be eaten on its own with nothing more than an amaretti biscuit alongside!
According to this newspaper cutting from my mother's recipe book, "the syllabub originated in the 17th century when it was made with a bowl of cider, directly into which a cow was milked." This recipe uses white wine, brandy and cream!
juice and rind of 1 lemon
150ml white wine
2 tbsp brandy
70g caster sugar
300ml double cream
sprinkle of nutmeg
The day before, put the lemon rind and juice into a bowl with the wine and brandy. Give it a stir and leave overnight.
The next day, strain the lemon mixture into a large, deep bowl. Add the sugar and stir with a spoon until it has all dissolved.
Then slowly add the cream, stirring all the time. Now it's time to whisk, either with a balloon whisk or an electric whisk on a slow-speed. This will take about 10-15 minutes.
When it's ready, spoon into individual glasses and top with a shaving of lemon rind.
NB. This will keep for a couple of days in the fridge.
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