Home

Everlasting Syllabub

The first syllabubs were made centuries ago by dairy maids, who would direct the warm milk straight from the cow into a pail containing sherry or cider. The froth was then skimmed off and served for breakfast. These days, syllabub is thicker and richer, and so called "everlasting" because it can be kept in the glass for several hours before serving.

ingredients

serves 4
finely grated rind and juice of 1 lemon
75 g (3 oz) caster sugar
15-30 ml (1 - 2 tbsp) brandy
30 ml (2 tbsp) sweet sherry
300 ml (10 fl oz) fresh double cream
lemon twists, to decorate

method

1. Soak the lemon rind in the juice for 2-3 hours, then mix with sugar, brandy and sherry. Stir until dissolved.

2. 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.

What did you think?

6 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved