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Whipped Syllabub
- Serves
6 to 8
- Difficulty
Easy
Published 1980
A seventeenth-century recipe, which comes from Oxford, although this kind of syllabub was fashionable all over the country, and was sometimes used on a trifle instead of cream. It is very rich and a small glassful is all that anyone requires. Serve with almonds biscuits or sponge fingers.
Ingredients
- Juice and finely grated peel of
2 ½ cup 120 g
Method
Allow the lemon peel to infuse in the lemon juice for 2 or 3 hours before you make the syllabub. Strain the juice on to the sugar, stir in the brandy and sherry, and mix well. Put the cream into a bowl and very slowly add the liquid, beating all the time. When the cream is just thick enough to hold a peak, pile it into glasses and leave in the refrigerator for at least 6 hours or overnight so t
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