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.

Comments

[AngryRedhead]

It's hard to beat lemon and cream concoctions.  Maybe a spatula and an impromptu funnel made out of sheet of wax paper would have made the prep and distribution easier?

 

[steveastrouk]

Good idea. You can see dripping it in is a bit tricky....

[AngryRedhead]

I'm impressed you did it so well!  I can only imagine how difficult it must have been.

 

[steveastrouk]

... a performance for the cameras....normally I'd've licked the glasses when no-one was looking
;-)

[lemonie]

Super. Dad burned the christmas pudding, I was chewing on caremellised fruit...

L

[steveastrouk]

Lemonie flavour too

[steveastrouk]

Made it then ?

Steve

[lemonie]

Over-excited it with EM radiation...

L