Ingredients
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½ pint (300 ml) double or regular Cream
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2 oz (50 g) Caster Sugar
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4½ fl oz (125 ml) white Dessert Wine
Directions
The classic syllabub, which dates back as far as the early 1500s, is something of a cloud-like mousse, but as it contains no egg, it’s even lighter again. Described by the Oxford English Dictionary as, ‘A drink or dish made by milk or cream curdled by the admixture of wine, cider or other acid, and often sweetened and flavoured,’ it was apparently made by the milkmaid, who would milk a cow directly into a jug of cider. This particularly festive version uses sweet dessert wine for a wonderfully decadent treat.
Steps
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1
Done
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Whip the cream very softly it should not even hold soft peaks. In a separate bowl, stir the sugar into the wine until it has dissolved, then gently fold into the cream. |
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2
Done
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Divide into six small glasses and chill for 2 hours to softly set. |
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3
Done
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Serve with shortbread biscuits and the rest of the bottle of dessert wine. |
