di reston
Sous Chef
The thread on 'Elegant soups' was very interesting - what elegant desserts would you do for an elegant dinner? My first choice would be 'Olde English Syllabub'. I can assure you that it's delicious. This recipe is from my book 'British Cookery', and it dates back to the 1600's. It's simple to make as well. Here it is:
Modern syllabubs are made with an infusion of sherry or wine mixed with whipped cream. They are always served in tall glasses and should be left in a cool place for 8 hours to let the wine and cream separate. The wine is spooned up or drunk through the creamy froth in the manner of Irish Coffee.
10oz caster (or fine granule) white sugar
Rind and juice of 3 lemons (if the lemons are large, use one or less lemon)
1/2 pint sherry or fortified wine
5floz brandy 1 1/2 pints double cream
mix the sugar with the lemon juice. Add the grated rind, sherry and brandy. Warm slightly to dissolve the sugar and blend the flavors. Whip the cream and fold into the wine mixture. Pour into tall glasses and serve when separated.
Variation: put some almond macaroons at the bottom of each glass, to absorb the liquor when it's separated.
di reston
Enough is never as good as a feast Oscar Wilde
Modern syllabubs are made with an infusion of sherry or wine mixed with whipped cream. They are always served in tall glasses and should be left in a cool place for 8 hours to let the wine and cream separate. The wine is spooned up or drunk through the creamy froth in the manner of Irish Coffee.
10oz caster (or fine granule) white sugar
Rind and juice of 3 lemons (if the lemons are large, use one or less lemon)
1/2 pint sherry or fortified wine
5floz brandy 1 1/2 pints double cream
mix the sugar with the lemon juice. Add the grated rind, sherry and brandy. Warm slightly to dissolve the sugar and blend the flavors. Whip the cream and fold into the wine mixture. Pour into tall glasses and serve when separated.
Variation: put some almond macaroons at the bottom of each glass, to absorb the liquor when it's separated.
di reston
Enough is never as good as a feast Oscar Wilde