Syllabub is such an English tradition, started way back, long before refrigeration days, when social one upmanship was derigeur, serving it was a subtle way of making people aware of your estate ice house. I used to make syllabub with a recipe that included Brandy, then for a lighter nutty caramel flavour, I switched to sherry. Perfect for summer al fresco dining, served with soft fruits and little crisp biscuits.
- Juice and finely grated zest from I lemon
- 50 g caster sugar
- 2tlsp Oloroso sherry
- few gratings of nutmeg
- 200ml double cream
- 100ml sweet Muscat wine
- Place lemon juice, zest, sherry, sugar, nutmeg in a bowl, cover and leave to steep overnight.
- Pour sherry mixture into bowl, add cream and whisk. As it thickens, gradually add wine, beating til thick and billowy.
- Spoon into serving dishes or glasses and chill ‘til ready to serve.