Recipe: Everlasting Syllabub (Whipped Cream and White Wine Dessert) for Mark/England

Mark, I have found several recipes for Syllabub which I will post if you are interested. Here is just one.

Everlasting Syllabub
Whipped Cream and White Wine Dessert!

Variation 1-
1/4 pint (150ml) White wine
2 Tbls. Lemon juice
2 tsp. Lemon Zest (plus extra to decorate)
3oz. (75g) Caster Sugar
1/2 pint (300ml) Double cream

Variation 2-
1 lemon, zest and juice
3oz. (75g) Caster sugar
1-2 Tbls. Brandy
2 Tbls. Sweet Sherry
1/2 pint (300ml) Double cream
Lemon Twists, to decorate



Variation 1-
Put the wine, lemon juice, zest, and sugar into a bowl. Leave for at least 3 hours. Add the cream and whip until the mixture stands in soft peaks. Transfer to 6 wine or sundae glasses and decorate with lemon zest. Chill for several hours before serving!

Variation 2-
Soak the lemon zest in the juice for 2-3 hours, then mix with sugar, brandy, and sherry. Stir until dissolved. Whip the cream lightly, until it is just beginning to hold its shape, then gradually add the liquid, whipping continuously. Take care not to over-beat. Chill before serving in glasses, decorated with lemon twists!

Variation 3-
Orange Syllabub-
Use 2 Tbls. of an orange liqueur in place of the white wine or brandy/sherry mixture and the juice and zest of a medium orange in place of the lemon juice and zest. Reduce the sugar to 2oz. (50g). Allow to chill, then whip. Serve quickly, as this version separates into 2 layers when chilled. Serves: 6
Recipe Origin: United Kingdom
Submitted by:
Helen Watson