If you have never heard of a dessert called syllabub, don’t blame yourself. This English treat peaked in popularity around the time Kentucky became an official state of the Union. Although it continued to be on menus through the 19th century, it fell out of favor as more sugary desserts were preferred.
I do remember as a young child that my grandmother would make her own version of syllabub from winter’s first snowfall. Whether she had an actual recipe for snowflake syllabub or she was indulging the fancy of her grandchildren, I will never know.
The recipe below is similar to the traditional syllabub which would have been popular in Europe and eventually America during the 17th, 18th, and 19th centuries. Prepare a day ahead and serve in parfait glasses.
|KY Cookbook Recipes: Syllabub|
- 1 1/2 cups whipping cream
- Juice and rind of 2 lemons
- 1/2 cup sugar
- 1/2 cup white wine
- 1/4 cup dry sherry
- Whipped cream for topping
- Whisk the whipping cream until it begins to thicken.
- In order, add one at a time: lemon rind, lemon juice, sugar, white wine, and sherry.
- Whisk after each addition.
- Whisk the mixture for 3-5 minutes until thickened. (Too much whipping may turn cream into butter).
- Pour into parfait glasses and refrigerate overnight. (It will separate into layers).
- Add whipped cream before serving, if desired.