Syllabub

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.

Steps

1. Combine the lemon zest and juice, sherry, brandy and sugar in a nonreactive bowl.
2. Refrigerate the mixture overnight.
3. The next day, in a mixing bowl, whip the cream until soft peaks form.
4. 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.