Name: Syllabub
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 8 fl oz/1 cup/250 ml red wine or cider, or 4 fl oz/½ cup/125 ml sweet or medium sherry, or whey made with 12 fl oz/1½ cups/375 ml milk with the juice of 1½ lemons or 1½ oranges and a few drops of edible food coloring; 16 fl oz/2 cups/500 ml heavy/double cream; 4 fl oz/½ cup/125 ml sweet or medium sherry; 3¼ oz/½ cup/100 g sugar; 2-3 tbsp sugar, or to taste; grated rind and juice of 1 lemon or 1 orange

Preparation info

Serves
6

Difficulty
Easy

Appears in

Great Cooks and Their Recipes

By Anne Willan

Published 1977

About

Syllabub is an ancient English dessert dating from medieval times. It is made of cream beaten with fruit juice or wine until thick. The origin of the name is obscure; it may come from sille (white wine from the Champagne region of France) and bub, meaning a bubbling drink. Mrs Glasse gives several recipes; this one has a base of wine or fruit juice tinted green, orange, or pink with the syllabub spooned on top. Another less practical version calls for milking the cow directly