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Method :
Put the
grated peel, 4 tbsp of lemon juice, wine or sherry and brandy into a
bowl. Leave it for at least 4 hours or overnight. Pour the mixture
through a sieve into a clean bowl. Add the sugar and stir until the
sugar has disappeared. Slowly pour the cream into the mixture, stirring
all the time. Whisk the syllabub until it is very thick but not too
stiff. Spoon the syllabub into wine glasses. Put them in the
refrigerator for an hour before serving.
Serves 4
The name
"syllabub" used to be two words. In the sixteenth century, in the days
of Queen Elizabeth I, a dry white wine which came from Sillery in France
was very popular in Britain. "Bub" was a word for a bubbling drink. So,
"Syllabub" was a bubbling drink made from Sillery wine and cream. In the
next century, King Charles II was very fond of syllabub. He ordered his
servants to keep some cows in St James's Parl in London so that he could
enjoy a syllabub if he felt thirsty when he was walking there! Warm milk
from the cow was milked into a bowl of sweet wine. But you do not need
your own cow to make syllabub these days. Today we make our syllabubs
thicker. We usually use cream not milk. You cannot drink them today -
you need a spoon to eat them.
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