Syllabub

Syllabub is a traditional Elizabethan recipe for a very popular dessert made from cream, wine and lemon zest. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of Syllabub.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(+chiling)

Serves:

Rating:

Tags : Dessert Recipes British Recipes

Original Recipe

Syllabub (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 Redaction

Ingredients:

400ml double cream
100ml dry white wine (a Riesling would be good, according to the original recipe)
50ml sack (traditionally this was Madeira, but any fortified wine such as sherry, marsala or port will also work)
50g caster sugar
grated rind of half a lemon
ground cinnamon to decorate
caster sugar for dusting

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.