SyllabubOrigin: British Period: Elizabethan |
Original RecipeSyllabub (from Sir Kenelm Digby's The Closet of Sir Kenelm Digby Knight Opened)My Lady Middlesex makes Syllabubs for little Glasses with spouts, thus. Take 3 pints of sweet Cream, one of quick white wine (or Rhenish), and a good wine glassful (better the 1/4 of a pint) of Sack: mingle with them about three quarters of a pound of fine Sugar in Powder. Beat all these together with a whisk, till all appeareth converted into froth. Then pour it into your little Syllabub-glasses, and let them stand all night. The next day the Curd will be thick and firm above, and the drink clear under it. I conceive it may do well, to put into each glass (when you pour the liquor into it) a sprig of Rosemary a little bruised, or a little Limon-peel, or some such thing to quicken the taste; or use Amber-sugar, or spirit of Cinnamon, or of Lignum-Cassiæ; or Nutmegs, or Mace, or Cloves, a very little. 
Modern RedactionIngredients:
400ml double cream Method:Stir together the white wine, sack, caster sugar and lemon rind until all the sugar has dissolved. Stirring with a whisk blend in the cream and then whip lightly until the mixture becomes slightly bubbly. Pour the mixture into half a dozen large wine glasses. If you wish you can decorate with a slice of lemon at this point. Place in the fridge and serve cold sprinkled with a little nutmeg and a dusting of caster sugar. If you want to make a classic modern lemon syllabub, substitute the juice of a whole lemon for the white wine and increase the volume of sack to 80ml. |
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