Sweet Wine Syllabub Recipes

SWEET WINE SYLLABUB

Sweet Wine Syllabub image

Categories Milk/Cream Citrus Dairy Dessert Low Sodium Lemon Brandy White Wine Chill Bon Appétit

Yield Serves 4

Number Of Ingredients 8

Ingredients

6 tablespoons sweet dessert wine (such as late-harvest Riesling)
6 tablespoons sugar
3 tablespoons fresh lemon juice
1 tablespoon brandy
1 teaspoon (packed) grated lemon peel
Generous pinch of ground nutmeg
1 cup chilled whipping cream
Fresh raspberries (optional)

Steps:

Stir wine, sugar, lemon juice, brandy, lemon peel and nutmeg in medium bowl. Let mixture stand at room temperature to allow flavors to blend, stirring occasionally, about 2 hours. (Can be made 1 day ahead. Cover and refrigerate.)
Beat cream in large bowl until very stiff peaks form. Gently fold in wine mixture, 2 tablespoons at a time. Spoon syllabub into 4 coupes or wineglasses. (Can be made 1 day ahead. Cover; and chilled.)
Garnish with fresh raspberries, if desired, and serve.

LEMON SYLLABUB

Lemon Syllabub image

This is a deliciously light, creamy, sophisticated little dessert from days gone by. I first tasted it at a supper given by a lecturer in seventeenth-century literature when I was at college, and it took our tastebuds right back to the Restoration. It can be prepared as either a parfait or a punch--please note that either version contains alcohol, so you may not want to serve this to younger family members.

Provided by SARAH-NEKO

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup heavy whipping cream, chilled
½ cup white sugar
¼ cup white wine
⅛ cup fresh lemon juice
1 teaspoon grated lemon zest
¼ teaspoon ground nutmeg (or to taste)
1 sprig fresh mint leaves for garnish
lemon slices for garnish

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.

Nutrition Facts : Calories 223.3 calories, Carbohydrate 24.6 g, Cholesterol 54.3 mg, Fat 14.9 g, Fiber 2.7 g, Protein 1.5 g, SaturatedFat 9.2 g, Sodium 17.4 mg, Sugar 17 g

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

GOOSEBERRY SYLLABUB PAVLOVA

Gooseberry syllabub pavlova image

A new idea for pavlova lovers

Provided by Ruth Watson

Categories Afternoon tea, Dessert, Treat

Time 1h55m

Number Of Ingredients 10

Ingredients

4 large, free-range egg whites
1 rounded tsp cornflour
200g golden caster sugar
1 tsp vinegar (preferably fruit, or cider)
500g gooseberry , topped, tailed and rinsed
100g refined caster sugar , plus 2 tbsp
1 tbsp brandy
juice of ½ lemon
3 tbsp elderflower cordial
142ml carton double cream

Steps:

Preheat the oven to 150C/gas 2/fan 130C. Line a heavy baking sheet with baking parchment and draw a 24cm/91⁄2in circle on it.
Put the egg whites into a very large, grease-free bowl. Mix the cornflour and sugar together, then tip half into the egg whites. Using electric beaters, whisk until thick and glossy, and stands up in firm peaks. Tip in the rest of the sugar, add the vinegar, and continue whisking until thoroughly incorporated.
Spread the meringue over the circle, leaving a 1cm/1⁄2in border. Using the back of a large spoon, make a shallow dip in the middle for the filling, then build up the sides as high as you can, using a palette knife to make swirly peaks on top.
Bake the meringue case on the middle shelf for 20 minutes. Reduce to 140C/gas 1/fan 120C and bake for 40 minutes (1 hour in a gas oven). Turn off the oven but leave the meringue inside for 1-3 hours, with the door closed.
Meanwhile, gently cook the gooseberries and 100g/4oz sugar, covered, over a low heat for 15 minutes, stirring once or twice. When they are soft, drain (discarding the juices) and leave to cool thoroughly.
To make the syllabub, whisk the brandy, lemon juice and 2 tbsp sugar in a large bowl for 1 minute. Pour in the elderflower cordial and cream and whisk until mixture forms soft peaks. Fold in the drained fruit .
Remove the parchment from the meringue, then put the case on a large flat plate or cake stand. Pile in the syllabub filling and serve immediately.

Nutrition Facts : Calories 289 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 37 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.16 milligram of sodium

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