An Everlasting Syllabub Recipes

SYLLABUB

Syllabub image

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

Ingredients

1/2 cup sugar
1 cup white wine
1 quart half-and-half cream
heavy whipping cream, whipped, for garnish
ground nutmeg, for garnish

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

AN EVERLASTING SYLLABUB

An Everlasting Syllabub image

Provided by Betty Fussell

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

Rind and juice of 1 lemon
1/2 cup white wine
1/2 cup medium-dry Madeira or Sherry or brandy
1/4 cup sugar, or to taste
1 teaspoon nutmeg, freshly grated
2 cups heavy cream

Steps:

Grate the lemon rind finely, squeeze the juice and mix both with the white wine, Madeira and sugar.
Add nutmeg and beat in the heavy cream gradually with an electric beater or wire whisk. Beat until the cream forms soft peaks, but don't overbeat or the cream will become too dense.
Spoon the mixture into parfait or Sherry glasses and chill or serve at room temperature. If you want the cream and liquor to separate, make syllabub several hours ahead.
When ready to serve, garnish each glass with a sprig of rosemary, mint, lavender or a twist of lemon.

SYLLABUB

Syllabub image

Combining sharp lemon juice with the fragrant aroma of rosemary is this creamy syllabub recipe. Make ahead for a showstopping dinner party dessert recipe!

Provided by Mary-Anne Boermans

Categories Dessert

Number Of Ingredients 1

Ingredients

White wine

Steps:

Day 1: Pour the dessert wine and Madeira into a container with a lid and add the lemon peel and juice. Gently bruise the rosemary by rolling it with a rolling pin, and add it to the mixture then stir in the sugar until dissolved. Cover the container and leave to marinate overnight. Day 2: Strain the liquid into a large bowl and add a good grating of nutmeg. Pour in the cream and beat with a wire whisk until it just holds its shape, being careful not to overbeat or it will curdle. Keep in a cool place until required. Variations:The basic recipe can be varied simply by changing the alcohol. Any white wine can be used: the most popular used to be the Riesling wines from Germany. White wine is most common, although I have also found recipes that use reds, even as strong as claret. One country version I discovered used equal parts ale and cider. Other fortified wines that could be substituted include brandy, sweet sherry, Marsala or ginger wine. Seville oranges or limes can be substituted for the lemons, and mace makes an unusual replacement for the nutmeg.

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Combine the lemon juice, white wine, and sherry, blending together well. Mixing on low speed, slowly pour into the cream mixture, whipping for about 10 minutes until the syllabub is light and foamy.
Cover the bowl with plastic wrap, and set in the refrigerator to chill for about 8 hours, or overnight, to let the flavors blend together. Stir the syllabub at least once while chilling to make sure the ingredients are thoroughly combined.
Pour the chilled syllabub into small wine glasses, cover with plastic wrap, and refrigerate for at least 8 hours, or overnight.

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