Sherry Syllabub


Preparation info

  • Difficulty


  • Serves


Appears in

La Varenne Pratique

By Anne Willan

Published 1989

  • About

Port or a sweet white wine such as Sauternes may be substituted for the sherry in this recipe.


  • ½ cup/125 ml dry sherry
  • ¼ cup/60 ml brandy
  • ¼ cup/60 ml lemon juice
  • ½ cup/100 g sugar
  • 1 ½ cups/375 ml heavy cream
  • ground nutmeg (for decoration)


  1. In a large bowl, mix the sherry, brandy, lemon juice and sugar until the sugar is dissolved. Stir in the cream, set the bowl over ice, and beat until thick enough to hold a soft peak, 4-5 minutes.
  2. Spoon the syllabub into stemmed glasses and chill for at least 2 hours and up to 2 days. Sprinkle with ground nutmeg just before serving. Note On standing, syllabub separates slightly, forming a thick cream that has a few spoons of clear sauce at the bottom.


Strawberry Syllabub

Substitute 1 cup/250 ml fresh strawberry purée for the sherry and use only 2 tbsp each of brandy and lemon juice to balance the amount of liquid.