Lemon Syllabub Jamie Oliver Recipes

LEMON SYLLABUB

Steps:

• 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.
• 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.

SYLLABUB

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.

LIMONCELLO SYLLABUB WITH CRUSHED AMARETTI COOKIES

Steps:

• Mix the lemon juice, most of the zest and the limoncello together.
• Pour the cream into a large bowl and softly whip with the sugar.
• Drizzle in the lemon mixture and whisk until incorporated.
• Divide between 6 small glasses and refrigerate for at least an hour.
• Just before serving, put 6 cookies in a plastic bag. Crush with a rolling pin and sprinkle over each dessert with a little lemon zest.
• If you like, serve each with a whole cookie on the side.

LEMON SYLLABUB

Steps:

• Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.