A Country Syllabub Recipes
LEMON SYLLABUB
This is a deliciously light, creamy, sophisticated little dessert from days gone by. I first tasted it at a supper given by a lecturer in seventeenth-century literature when I was at college, and it took our tastebuds right back to the Restoration. It can be prepared as either a parfait or a punch--please note that either version contains alcohol, so you may not want to serve this to younger family members.
Provided by SARAH-NEKO
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. Gradually whip in the white wine, lemon juice, and lemon zest. Continue to whip until light and fluffy, but not grainy. Cover the mixture and chill until serving time.
- Serve in chilled parfait glasses, garnished with a dash of nutmeg, a sprig of mint, and a slice of lemon. Syllabub should be eaten with a small spoon, and savored.
Nutrition Facts : Calories 223.3 calories, Carbohydrate 24.6 g, Cholesterol 54.3 mg, Fat 14.9 g, Fiber 2.7 g, Protein 1.5 g, SaturatedFat 9.2 g, Sodium 17.4 mg, Sugar 17 g
A COUNTRY SYLLABUB
Provided by Betty Fussell
Time 3h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put all ingredients in blender and blend until frothy.
- Pour into parfait or Sherry glasses and let stand 2 or 3 hours at room temperature.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 1 gram, Carbohydrate 27 grams, Fat 5 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 62 milligrams, Sugar 25 grams
LEMON SYLLABUB
A quick dessert than can be as indulgent or as healthy as you want, experiment with your favourites
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper, Treat
Time 10m
Number Of Ingredients 5
Steps:
- Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.
Nutrition Facts : Calories 329 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Protein 2 grams protein, Sodium 0.05 milligram of sodium
RHUBARB & GINGER SYLLABUB
A traditional creamy pudding with delicious fruit compote stirred through - a quick and indulgent dessert
Provided by James Martin
Categories Dessert, Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Put the rhubarb, root ginger, sugar and white wine in a pan, bring to the boil and simmer on a low heat for 4-5 mins until the rhubarb has softened. Remove from the heat and set aside to cool.
- In another bowl, whisk the mascarpone, double cream and icing sugar to soft peaks. Remove 4 tbsp cooled rhubarb and mash with a fork, then fold into the cream mixture.
- Divide the rest of the poached rhubarb between 4 glasses, reserving a bit. Spoon over the cream mixture, then top with a few pieces of crystallised ginger and the rest of the rhubarb. Can be chilled for several hours before serving.
Nutrition Facts : Calories 592 calories, Fat 46 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
RASPBERRY & ORANGE SYLLABUB
Fresh, fruity and light, this dessert gets a touch of luxury with cream and a splash of liqueur
Provided by Mary Cadogan
Categories Dessert, Dinner, Supper
Time 5m
Number Of Ingredients 6
Steps:
- Divide the raspberries between six small glasses.
- Finely grate the zest of one orange and squeeze the juice of both into a large bowl. Stir in the Grand Marnier and sugar.
- Gradually whisk in the cream until it just holds its shape in soft folds. Spoon the mixture over the raspberries and serve with a soft amaretti biscuit on the side.
Nutrition Facts : Calories 599 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium
ROSé STRAWBERRY SYLLABUB
This twist on strawberries and cream transforms the fruit into a grown-up treat
Provided by Good Food team
Categories Buffet, Dessert, Dinner, Supper
Time 10m
Number Of Ingredients 5
Steps:
- Halve the strawberries and put them in a bowl with the sugar and wine. Mix well, then set aside at room temperature for about 40 mins - this will make the strawberries really juicy.
- Use a slotted spoon to put the fruit into 4 large wine glasses, then pour the cream into the juices left in the bowl.
- Whip the cream and juice until it holds its shape, then spoon on top of the fruit. Decorate with a strawberry leaf if you like. Don't make these too far ahead as chilling spoils the flavour. Keep in a cool place for up to 1 hr until ready to serve.
Nutrition Facts : Calories 307 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
SYLLABUB
Yet another recipe from Southern Living 1981, Syllabub, depending on how it's made, can be a custard type dessert or a beverage. It's made with cream (or milk) and wine or other spirits. Recipes for Syllabub can be traced back to the 17th century. This particular recipe produces a lighter eggnog-type beverage. Cook time is the time listed to chill the beverage.
Provided by Dreamgoddess
Categories Beverages
Time 1h45m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Heat the sugar and wine on low heat in a 1 1/2 quart saucepan until the sugar dissolves; stirring constantly.
- Remove from heat and slowly add in the half-and-half.
- Beat until frothy; chill completely, about 1 1/2 hours.
- Pour into glasses, top with whipped cream and sprinkle with nutmeg.
Nutrition Facts : Calories 367.6, Fat 22.3, SaturatedFat 13.9, Cholesterol 71.6, Sodium 81.9, Carbohydrate 29.5, Sugar 20.7, Protein 5.8
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