Christmas Syllabub Recipe
By James Maddock
This recipe is part of the December 2005 Recipes Menu.
Starter - Prawn and Dill Avocados
Main Course (Meat) - Luxury Christmas Pie
Main Course (Vegetarian) - Celeriac Christmas Roulade
Dessert - Christmas Syllabub
What is syllabub? Syllabub is basically a curdled, alcoholic milkshake that you eat with a spoon. Yum! Still interested in making this recipe? Here's another syllabub fact for you - people used to make syllabub by milking a cow directly into a goblet of wine. Now, I know that doesn't sound at all appetising but this modern version is delicious (well I think so anyway!).
You mix cream with alcohol, sweeten with sugar, curdle with lemon juice (the alcohol also curdles the milk) and stiffen with egg whites.
As with other rich desserts, syllabub is associated with Christmas and in past times would probably have been eaten on other feast days as well.
- 2 egg whites
- 2 tablespoons sugar
- 2 tablespoons wine
- 5 tablespoons sherry
- 1/2 pint double cream
- juice and zest of half a lemon
- Beat the egg whites into a very stiff froth (see picture 1).
- Grate the lemon rind finely.
- Put the sugar, lemon juice, wine and sherry into a basin and mix together.
- Stir in the cream. You should get a mixture resembling the one in picture 2.
- Add the egg whites and a little of the lemon rind (pictures 3 and 4).
- Fill a saucepan with water and put the bowl in it so that it rests in the water. Over a gentle heat, whisk the mixture well (see picture 5). Do NOT let it boil.
- Pour the mixture into serving glasses, filling them each about half.
- Leave to chill overnight in the fridge.
Prep Time: 20 minutes
Cook Time: 10 hours +
Yield: 4 small portions