SYLLABUB

No, it's not an incatation, nor is it an 18th century medical tool. It's a dessert! And a very good one too, I might add. Yes, it's a period correct 18th century recipe, so you can serve it to your reenactor friends as well as your family.

Syllabub-Serves 6

Ingredients:

Sweet white wine - 150ml (2/3 cup (US)) A Riesling is a good choice for the wine
Lemon juice - 2 tbsp
Lemon zest - 2 tsp plus some to decorate (Zest is yellow part of the rind grated with a fine cheese grater)
White sugar - 75g (a heaping 1/3 cup measure (US))
Whipping cream - 300 ml (1-1/3 cup (US))

Intructions:

1. Put the wine, lemon juice, zest, and sugar into a bowl. Leave for at least 3 hours. Chill this mixture before the next step.
2. Add the cream and whip until the mixture stands in SOFT peaks.
3. Transfer to 6 wine or sundae glasses and decorate with lemon zest.
4. Cover with saran wrap. Chill for several hours before serving.
NOTE: Don't whip it too stiff. when it holds a peak, it's ready. It should separate out a bit when it cools in the fridge. You'll have a little wine layer at the bottom and a whipped cream layer over it when it's done.

Hosted by www.Geocities.ws

1