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Epicurious

Sweet Wine Syllabub

3.8

(1)

A milk pudding that dates back to the Middle Ages, syllabub was first prepared by milking the cow straight into a bowl containing "Sille," a wine that used to be made in Silléry, in France's Champagne region. "Bub" was medieval slang for a bubbly drink. There are a number of syllabub recipes in eighteenth-and nineteenth-century Irish cookbooks. This modern version calls for a sweet dessert wine and whipping cream.

Recipe information

  • Yield

    Serves 4

Ingredients

6 tablespoons sweet dessert wine (such as late-harvest Riesling)
6 tablespoons sugar
3 tablespoons fresh lemon juice
1 tablespoon brandy
1 teaspoon (packed) grated lemon peel
Generous pinch of ground nutmeg
1 cup chilled whipping cream
Fresh raspberries (optional)

Preparation

  1. Step 1

    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.)

    Step 2

    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.)

  2. Step 3

    Garnish with fresh raspberries, if desired, and serve.

TagsPuddingDessertBrandyAlcoholBeveragesWineIrishEuropeanLemonCitrusFruitRaspberryBerryGluten FreeNut FreeEasyMake AheadNo-CookElectric MixerBon Appétit
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