Sillabab
8 servings
15 minutes
Syllabub is a traditional British dessert dating back to the 16th century. Its exquisite flavor combines the sweetness of sugar, the richness of sherry and brandy, the freshness of lemon juice, and the aroma of nutmeg. When these ingredients meld together, they achieve a unique depth of flavor. Whipped cream adds an airy texture, while lemon zest and rosemary contribute sophistication. Syllabub was often served in England as a refined treat in aristocratic homes, and today it can be enjoyed as a light and elegant conclusion to a meal.
1
Thoroughly mix in a large bowl sherry oloroso, sugar, cognac, two tablespoons of lemon juice, and the zest of one lemon. Cover the bowl with a lid or plastic wrap and leave at room temperature for twelve hours or simply overnight.
- Sugar: 100 g
- Sherry: 150 ml
- Cognac (brandy): 4 tablespoons
- Lemon: 2 pieces
2
After that, add heavy cream and a pinch of nutmeg to the mixture and whisk with a hand whisk until soft, airy foam.
- Heavy (double) cream: 700 ml
- Ground nutmeg: pinch
3
Carefully spoon the prepared syllabub into low glass cups and garnish each serving with remaining lemon zest and fresh rosemary leaves before serving.
- Lemon: 2 pieces
- Fresh rosemary: 4 stems
