Syllabub is an English dish that was eaten both as a dessert and a snack in the late 19th century and was even available from street vendors. This syllabub can be served in a large goblet or wine glass with simple cookies as accompaniment. It can also be used as a sauce for macerated fresh berries or anything else that might accompany a zabaglione. It can also be served with Apple Charlotte, as in Chef Waldy Malouf’s The Hudson River Valley Cookbook.
Grated zest and juice of 1 1/5 lemons
6 ounces good-quality Cream Sherry
2 ounces good-quality Brandy
1/2 cup superfine sugar
2 1/2 cups heavy cream
- Combine the lemon zest and juice, sherry, brandy and sugar in a nonreactive bowl.
- Refrigerate the mixture overnight.
- The next day, in a mixing bowl, whip the cream until soft peaks form.
- Strain the lemon mixture and whip it into the cream. Keep the syllabub chilled or freeze it for 1/2 hour to 45 minutes or until it forms a soft slush.