Introduction: Creamy Syllabub
This is an ancient English recipe - examples in cookery books dating to the Tudor period (1550-1650 ish) have been found. I am not sure if this is an authentic version however. The originals call for milk essentially still warm from the cow !
Its a cream based dish, so rich its served in small glasses. It contains alcohol, but little more than a glass of sweet white wine, and a couple of tablespoons of sherry.
Step 1: Ingredients
3/4 pint double cream
1 small glass of sweet white wine
1/2 glass of sherry or spirit of your choice.
3 oz caster sugar
1 lemon (zest and juice)
1 egg white, whipped.
Step 2: Zest the Lemon and Soak
Remove the lemon zest, with a dedicated zester, or a potato peeler. Try and avoid removing too much pith. The zest should be yellow, not white !
Soak the zest in the spirit, ideally overnight.
Step 3: Sugar Solution
Add the juice of the lemon, the sherry poured off the zest, the white wine and the sugar. Stir until dissolved.
TIP: To get more juice from the lemon, microwave for 15 seconds on full power.
Step 4: Whip Cream and Egg White Separately
Whip the cream to be very very stiff.
Whip the egg white separately
Step 5: Add Sugar Solution
Blend in the sugar solution slowly - pick a bigger bowl to do it in than I did ! This bit is MESSY. :-(
Step 6: Fold in the Egg White
Fold in the egg white to the mixture.
Step 7: Put Into Small-ish Glasses
Put the mixture into small-ish glasses - this is very rich. Chill and serve,