Best Syllabub Recipes

LEMON SYLLABUB

Steps:

• Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.

LEMON SYLLABUB

Steps:

• Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. Gradually whip in the white wine, lemon juice, and lemon zest. Continue to whip until light and fluffy, but not grainy. Cover the mixture and chill until serving time.
• Serve in chilled parfait glasses, garnished with a dash of nutmeg, a sprig of mint, and a slice of lemon. Syllabub should be eaten with a small spoon, and savored.

AMARETTO SYLLABUB

Steps:

• Pour the amaretto liqueur into a bowl with the sugar and lemon juice and whisk to mix.
• Whisk in the heavy cream and whip this mixture until it has thickened but is still soft and billowy.
• Crumble 2 little amaretti biscuits into each of the 4 glasses (each with a yield of about 2/3 cup).
• Divide the syllabub between the glasses on top of the crumbled biscuits.
• Crumble another macaroon or 2, and sprinkle this golden rubble over the top of all the glasses to give a fine sprinkle of crumbs on each. Serve the remaining amaretti alongside the syllabub.

SYLLABUB

Steps:

• Heat the sugar and wine on low heat in a 1 1/2 quart saucepan until the sugar dissolves; stirring constantly.
• Remove from heat and slowly add in the half-and-half.
• Beat until frothy; chill completely, about 1 1/2 hours.
• Pour into glasses, top with whipped cream and sprinkle with nutmeg.

GRILLED POUND CAKE WITH DRUNKEN BERRIES AND SYLLABUB

Steps:

• For the pound cake: Preheat the oven to 325 degrees F. In a large bowl, cream the butter and granulated sugar. Blend until the grains of sugar are no longer visible. Beat in the vanilla. Then add the eggs and flour alternately. Grease and flour 2 loaf pans or a 9- by 9-inch cake pan. Pour the batter into the pan(s) and bake for 1 hour. Then remove and let cool on a wire rack.
• For the syllabub: In a large bowl, combine the heavy cream and granulated sugar. Whip with a whisk or hand mixer until the cream is whipped and fluffy. Slowly fold in the sherry, brandy, vanilla extract and lemon zest. Place the bowl in the refrigerator to set up.
• For the berries: In a large bowl, combine the berries and wine. Add the granulated sugar and mix. Cover and let sit to bring to room temperature. (You can put it in the refrigerator, I just happen to like the berries at room temp. Whatever floats your boat.)
• To serve: Preheat a grill, grill pan or broiler. Cut the pound cake into 1/2-inch thick slices. Stir the brown sugar into the warm melted butter. Brush both sides of the pound cake slices with the melted butter and brown sugar.
• Place the slices on the hot grill or under the broiler. If using a grill, get grill marks on both sides. If using a broiler, get some golden brown color on both sides.
• Cut the pound cake slices on a diagonal or in strips, and arrange in a creative way in the center of a dessert plate. Try and get some height. With a slotted spoon, ladle a good scoop of berries over the pound cake. Add a good dollop of syllabub on top of the berries, and dust with lemon zest and mint.

RHUBARB & GINGER SYLLABUB

Steps:

• Put the rhubarb, root ginger, sugar and white wine in a pan, bring to the boil and simmer on a low heat for 4-5 mins until the rhubarb has softened. Remove from the heat and set aside to cool.
• In another bowl, whisk the mascarpone, double cream and icing sugar to soft peaks. Remove 4 tbsp cooled rhubarb and mash with a fork, then fold into the cream mixture.
• Divide the rest of the poached rhubarb between 4 glasses, reserving a bit. Spoon over the cream mixture, then top with a few pieces of crystallised ginger and the rest of the rhubarb. Can be chilled for several hours before serving.

RASPBERRY & ORANGE SYLLABUB

Steps:

• Divide the raspberries between six small glasses.
• Finely grate the zest of one orange and squeeze the juice of both into a large bowl. Stir in the Grand Marnier and sugar.
• Gradually whisk in the cream until it just holds its shape in soft folds. Spoon the mixture over the raspberries and serve with a soft amaretti biscuit on the side.

CANDIED LEMON ZEST FOR ICED RASPBERRY LEMON SYLLABUB

Steps:

• Using a vegetable peeler, cut the zest from the lemons. Use a knife to remove any white pith, and cut zest as thinly as possible lengthwise.
• Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water.
• In the same saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Remove from heat; let zest cool in syrup. When cool, transfer zest and syrup to an airtight plastic container.

TURKISH DELIGHT SYLLABUB

Steps:

• Combine the orange-flavored liqueur, lemon juice and sugar in a large bowl (I use the bowl of my freestanding mixer) and stir to dissolve the sugar, or as good as. Slowly stir in the cream then get whisking. As I said, I use my freestanding mixer to this, but if you haven't got one, don't worry - but I would then advise a handheld electric mixer. This takes ages to thicken and doing it by hand will drive you demented with tedium and impatience. Or it would me.
• When the cream's fairly thick, but still not thick enough to hold its shape, dribble with the flower waters and then keep whisking until you have a cream mixture that's light and airy but able to form soft peaks. I always think of syllabub as occupying some notional territory between solid and liquid; you're aiming, as you whisk, for what Jane Grigson called "bulky whiteness." Whatever: better slightly too runny than slightly too thick, so proceed carefully, but don't get anxious about it.
• Spoon the syllabub in airy dollops into small glasses, letting the mixture billow up above the rim of the glass, and scatter finely chopped pistachios on top. In my How to Eat cookbook, there's a recipe for pistachio crescents that would be fabulous dunked into and eaten with this. But only if you feel like it: the cool, fool-like smoothness of this is perfect as it is.

NIGELLA LAWSON TURKISH DELIGHT SYLLABUB

Steps:

• Mix the cointreau, lemon juice and sugar in a large bowl, stirring to dissolve the sugar.
• Slowly stir in the cream and then begin to whisk with an electric mixer.
• Whisk until the cream is fairly thick, but not thick enough to hold its shape.
• Sprinkle in the flower waters and keep whisking until you have a light and airy mixture that forms soft peaks.
• Be careful, it's better to have it a bit too runny than too thick.
• Spoon into small glasses, letting the mixture come up over the rim of the glass.
• Scatter finely chopped pistachios on top.

RASPBERRY SYLLABUB

Steps:

• Whisk first 5 ingredients in medium bowl until sugar dissolves. Beat cream in large bowl to stiff peaks. Fold whipped cream into wine mixture. Divide mixture among 8 wineglasses. Cover and refrigerate overnight (syllabub mixture will separate). Sprinkle with berries and serve.

VERRINES OF LIMONCELLO SYLLABUB WITH LEMON SUGAR AND RASPBERRIES

Steps:

• Divide the raspberries between 10 shot glasses, topping each with a little of the extra limoncello.
• Grind the lemon zest with 3 tablespoons of the caster sugar in a mortar and pestle until fine.
• In a large bowl, whip the cream with 50ml limoncello until soft peaks form. Add half the zest mixture and the remaining sugar, then fold in with the yogurt or creme fraiche. Spoon the cream over the raspberries and sprinkle with remaining lemon sugar to serve. Garnish with fresh mint and lemon verbena leaves.

LIMONCELLO SYLLABUB

Steps:

• Mix the lemon juice, most of the zest and the limoncello together.
• Pour the cream into a large bowl and whip with the sugar.
• Drizzle in the lemon mixture and whisk until incorporated.
• Divide between 4 glass dishes and refrigerate for at least an hour.

LEMON CURD SYLLABUB

Steps:

• Set out 4 serving glasses and crumble a biscuit in each one, use half of the wine to moisten the crumbs.
• Whip the cream together with the sugar until you have soft peaks.
• Fold in the remaining wine, after that the lemon curd, try to achieve a marbled effect.
• Spoon into the glasses, sprinkle with the almonds, garnish with the mint and serve.

ICED RASPBERRY LEMON SYLLABUB WITH PRALINE

Steps:

• Coat an 11-by-17-inch baking pan lightly with canola oil; set aside. To make the praline, put sugar in a saucepan with 2 tablespoons water. Stir over medium heat until the sugar has completely dissolved, without boiling. Stop stirring; raise the heat. Boil syrup, tilting and swirling pan, until it turns caramel brown, 2 to 3 minutes.
• Remove from heat, and quickly stir in the nuts. Pour onto prepared baking sheet; set aside to cool. When completely cool, cut the praline into small pieces. Set aside. Praline may be made up to 2 days ahead and kept in an airtight container at room temperature.
• To make the syllabub, place half the berries into a medium bowl, and crush them gently against the side of the bowl with the back of a spoon to release their juices. Sprinkle with 1 tablespoon sugar and 2 tablespoons brandy. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, combine lemon juice, sherry, and remaining 1/3 cup plus 3 tablespoons sugar, stirring until the sugar has dissolved. With machine on low, trickle in cream. Whisk just until cream holds its shape. Remove bowl from mixer; gently fold in the macerated and remaining fresh berries.
• Sprinkle the praline in the bottom of each glass. Spoon syllabub into glasses. Transfer the glasses to the freezer for at least 2 hours or overnight, until frozen and frosty. Sprinkle each with praline and candied lemon zest. Serve immediately.

GLAZED PEARS WITH BROWN-SUGAR OAT CRISP AND PEAR-BRANDY SYLLABUB

Steps:

• Preheat the oven to 350 degrees. In a large mixing bowl, combine the pears, sugar, flour, 1/4 teaspoon salt, lemon zest and ginger. Mix in 1 tablespoon lemon juice and the vanilla.
• In a large skillet fitted with a lid, melt the butter over medium-high heat. Add the pear mixture and sauté for 2 minutes. Pour in cup water and bring to a boil. Cover and cook at a gentle boil for 20 minutes. Uncover and simmer, stirring every 10 minutes, until most of the liquid evaporates, about 40 minutes more. Add the remaining lemon juice and keep at a gentle boil, stirring occasionally, until the liquid becomes syrupy, 15 to 20 minutes.
• Make the crisp: In a large bowl, combine the flour, almonds, oats, brown sugar, cinnamon and salt. Cut in the butter with a pastry blender or 2 forks, then mix the dough with your hands until combined and crumbly. Transfer to a small baking sheet and cook until golden, 20 to 25 minutes. Stir the crisp, then let cool and break into pieces with a wooden spoon.
• Prepare the syllabub: Whisk the cream with an electric mixer until it starts to thicken. If using heavy cream, gradually pour in the sugar. Add the brandy, if you choose, one tablespoon at a time, tasting after each addition. Turn the mixer to high and whip to soft peaks.
• Assemble the dessert: in clear glasses, place a layer of pears, followed by a layer of crisp (about 1/3 cup each per serving). Top each with syllabub and dust with cinnamon. Or assemble in a large trifle bowl.

RASPBERRY SYLLABUB (DRINK)

Steps:

• Whip cream until it is thick.
• Fold in powdered sugar.
• Place rasperries and water in a pan and allow to "stew" over low heat for a few minutes. Turn off and let cool.
• Whip egg whites 'til stiff peaks form. Fold into cream mixture.
• Gently fold raspberries and wine into cream mixture and spoon into champagne glasses.( Actually, any glass will do).
• Decorate with raspberry and leaf.
• Serve.

SWEET WINE SYLLABUB

Steps:

• Stir wine, sugar, lemon juice, brandy, lemon peel and nutmeg in medium bowl. Let mixture stand at room temperature to allow flavors to blend, stirring occasionally, about 2 hours. (Can be made 1 day ahead. Cover and refrigerate.)
• Beat cream in large bowl until very stiff peaks form. Gently fold in wine mixture, 2 tablespoons at a time. Spoon syllabub into 4 coupes or wineglasses. (Can be made 1 day ahead. Cover; and chilled.)
• Garnish with fresh raspberries, if desired, and serve.

SCOTCH WHISKY SYLLABUB

Steps:

• In a large measuring cup or bowl combine first 3 ingredients (lemon juice - lemon peel). Cover and let stand at room temperature for 4-6 hours.
• Stir sugar into mixture.
• Beat cream in a separate bowl and gradually add Scotch mixture, beating until soft peaks form.
• To serve: spoon into goblets and garnish with berries.

AN EVERLASTING SYLLABUB

Steps:

• Grate the lemon rind finely, squeeze the juice and mix both with the white wine, Madeira and sugar.
• Add nutmeg and beat in the heavy cream gradually with an electric beater or wire whisk. Beat until the cream forms soft peaks, but don't overbeat or the cream will become too dense.
• Spoon the mixture into parfait or Sherry glasses and chill or serve at room temperature. If you want the cream and liquor to separate, make syllabub several hours ahead.
• When ready to serve, garnish each glass with a sprig of rosemary, mint, lavender or a twist of lemon.