Syllabub

One of our most famous British sweets, related to a number of others such as posset, flummery and Atholl Brose. The original syllabub was a mixture of fresh milk and a still sweet wine popular in Britain in Elizabethan times, imported from Sillery, a grand cru village in Champagne. The milk was squeezed straight from a cow into a bucket of ‘Sille’ wine, creating a fine froth. ‘Bub’ was Elizabethan slang for a bubbling drink, hence ‘siile bub’.