Syllabub

Syllabub Recipe - A Classic English Dessert

Region / culture: England | Servings: 4

Introduction

Syllabub is a traditional English dessert that dates back to the 16th century. It is a light and airy dessert made with wine, sugar, brandy, lemon juice, and cream. This elegant dessert is perfect for special occasions or as a sweet treat after a meal.

History

Syllabub has been enjoyed in England for centuries and was a popular dessert during the Tudor period. It was traditionally made with sweetened cream and wine, and was often served at banquets and feasts. The name "syllabub" is believed to come from the French word "sille a bubbe," which means "wine and cream."

Ingredients

1 cup of dry white wine
0.25 cup of sugar
0.25 cup of brandy
1 tbsp of lemon juice
2 cups of whipping cream

How to prepare

Combine wine, sugar, brandy, and lemon juice.
Stir the mixture until the sugar is fully dissolved.
Add the cream.
Whip the mixture until soft peaks form.
Spoon the mixture into dessert glasses.

Variations

Try using different types of wine for a unique flavor profile.
Add a splash of vanilla extract for extra flavor.

Cooking Tips & Tricks

Make sure to whip the cream until soft peaks form to ensure a light and airy texture.

- Use a dry white wine for a balanced flavor.

- Chill the dessert glasses before spooning in the syllabub for a refreshing treat.

Serving Suggestions

Serve syllabub with fresh berries or a sprinkle of nutmeg for a festive touch.

Cooking Techniques

Whip the cream until soft peaks form for a light and airy texture.

Ingredient Substitutions

You can use rum or whiskey instead of brandy for a different flavor.

Make Ahead Tips

Syllabub can be made ahead of time and stored in the refrigerator for up to 24 hours.

Presentation Ideas

Serve syllabub in elegant dessert glasses for a sophisticated presentation.

Pairing Recommendations

Pair syllabub with a glass of dessert wine for a perfect ending to a meal.

Storage and Reheating Instructions

Store leftover syllabub in the refrigerator and enjoy within 2 days. Do not freeze.

Nutrition Information

Calories per serving

Each serving of syllabub contains approximately 250 calories.

Carbohydrates

Each serving of syllabub contains approximately 10 grams of carbohydrates.

Fats

Each serving of syllabub contains approximately 20 grams of fats.

Proteins

Each serving of syllabub contains approximately 2 grams of proteins.

Vitamins and minerals

Syllabub is a rich source of calcium and vitamin D from the cream.

Alergens

Syllabub contains dairy and alcohol, which may be allergens for some individuals.

Summary

Syllabub is a decadent dessert that is high in fats and calories, but also provides essential nutrients like calcium and vitamin D.

Summary

Syllabub is a classic English dessert that is easy to make and perfect for special occasions. Enjoy this light and airy treat with friends and family for a memorable dessert experience.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Syllabub. It was a sunny afternoon, and I was visiting my dear friend Margaret for a cup of tea. Margaret was known in our village as the best cook around, and she always had a new recipe up her sleeve to share with me.

As I sat in Margaret's cozy kitchen, sipping on my tea, she suddenly got up and rummaged through an old recipe box. She pulled out a weathered piece of paper and handed it to me with a sly smile. "This is my famous Syllabub recipe," she said. "I think you'll love it."

I looked down at the paper, intrigued by the name I had never heard before. The recipe was simple yet elegant, calling for cream, sugar, white wine, and lemon juice. Margaret explained that Syllabub was a traditional English dessert, popular in the 17th and 18th centuries. It was light and airy, with a hint of tanginess from the wine and lemon.

Margaret guided me through the steps of making the Syllabub, showing me how to whip the cream until it formed soft peaks and gently fold in the other ingredients. As we worked together in her kitchen, I felt a sense of excitement and curiosity bubbling inside me. I couldn't wait to taste the finished dessert.

When the Syllabub was finally ready, Margaret spooned it into delicate glass cups and garnished it with a sprinkle of nutmeg. I took a hesitant bite, unsure of what to expect. But as soon as the creamy, frothy mixture touched my lips, I was transported to a world of flavor and texture unlike anything I had ever experienced before.

The Syllabub was heavenly – light, airy, and bursting with the flavors of wine and lemon. I savored each spoonful, feeling grateful to Margaret for introducing me to this delightful dessert. From that moment on, Syllabub became a staple in my own kitchen, a recipe I would cherish and pass down through generations.

Over the years, I perfected my own version of Syllabub, tweaking the recipe to suit my taste and experimenting with different wines and citrus fruits. I would often make it for special occasions and family gatherings, delighting my loved ones with this unique and timeless dessert.

As I continued to explore the world of cooking and baking, I realized that recipes were more than just instructions on a piece of paper. They were a form of storytelling, a way to connect with the past and create memories for the future. Each recipe I learned held a special place in my heart, a reminder of the people and places that had shaped my culinary journey.

And so, whenever I make Syllabub in my kitchen, I think of Margaret and that sunny afternoon when she introduced me to this magical dessert. I can still taste the creaminess, feel the frothiness, and hear her laughter echoing in the air. Syllabub will always hold a special place in my heart, a reminder of the joy and camaraderie that good food brings into our lives.