Of all the delightful British food names, syllabub is one of our favorites. A dessert dating back to the 16th century, syllabub is comprised of milk or cream lightly curdled with alcohol. Legend has it that people traditionally milked the cow directly into a basin of wine or cider, resulting in a thick, frothy mixture. But, if you don't have your own cow, a hand or electric mixer will do just fine. Serve the the fluffy, sweetened cream over berries, peaches, rhubarb, or any other fruit for a quick yet elegant summer dessert.
Syllabub Serves 4
1/4 cup sweet white wine 1/2 cup sugar Zest and juice of 1/2 lemon 1 cup heavy whipping cream (or double cream, if available)
In a small bowl, combine the wine, sugar, lemon juice, and zest and stir to dissolve.
In a large, chilled bowl, start beating the cream with a hand whisk or an electric mixer. Gradually add the wine mixture, whisking constantly, until the cream is fluffy with soft peaks.
Serve immediately or cover and chill until ready to serve.
Serving suggestions: • Spoon over strawberries, blueberries, or any other seasonal berries • Spoon over peaches and garnish with crushed amaretti • Serve over rhubarb compote or roasted rhubarb • Layer with berries and cake in a trifle • Serve in a glass layered with lemon curd • Garnish with candied lemon peels and serve with cookies on the side