• Grated zest of 1 lemon
• 3 tablespoons lemon juice
• 1/2 cup sweet white dessert wine such as Gerwürtztraminer or Reisling
• 1 1/4 cups heavy cream
• 1/4 cup superfine sugar
• Fresh berries, for garnish (optional)
• Biscuits or cookies, for garnish
Syllabub has been eaten in one form or another since dairying was first practiced in Ireland, but it became especially popular during the 18th century. It was originally made by milking a cow directly into a bowl containing a little old milk which caused the substance to froth. This rustic version was usually served as a drink rather than as a dessert, and the more refined syllabub was made with a combination of wine, lemon juice, and cream, sometimes frothed with egg white. Once again, dust off the Irish crystal for an elegant serving touch.
In a small bowl, combine the zest, lemon juice, and wine. Cover and let stand at room temperature to allow the flavors to infuse for several hours.
In a medium bowl, with electric mixer on high speed, whip cream with sugar until stiff peaks form. Gently fold in the lemon/wine mixture. Spoon into 6 stemmed glasses and refrigerate for several hours. Serve topped with a few fresh berries, biscuits, or oatmeal cookies.