Spiced syllabub

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

Make this pretty, dusky pink syllabub the day before you want to eat it. In fact, all syllabubs will keep for 2–3 days in a cool place or the refrigerator.


  • 250 ml decent red wine
  • 1 stick cinnamon
  • 8 cloves


Put all the ingredients except the cream and rosemary into a pan and bring slowly to the boil. Pour into a bowl, cover and leave to infuse for 12–24 hours.

Strain into a large bowl and add the cream slowly, stirring all the time. Whisk until the mixture thickens and holds a soft peak on the whisk. It will take several minutes. Spoon into glasses, and refrigerate or put in a cool place u