Sweet Wine Syllabub Recipes
SWEET WINE SYLLABUB
Categories Milk/Cream Citrus Dairy Dessert Low Sodium Lemon Brandy White Wine Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- 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.)
- 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.)
- Garnish with fresh raspberries, if desired, and serve.
STRAWBERRY SYLLABUB
This recipe intrigued me as I had no idea what a syllabub was! They define it as an old-fashioned dessert made of a frothy wine and cream sauce poured over fresh fruit or berries. I need to try it to see if I like it, as it sounds like a berries and cream type of dessert. Posted for the strawberry recipe swap.
Provided by LAURIE
Categories Dessert
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Whip cream and 1/4 cup sugar until stiff.
- In another bowl, beat egg whites and 1/4 cup sugar until stiff.
- Fold egg whites into the cream mixture.
- Add sherry.
- PLace berries in serving bowl.
- Pour sauce over them and serve.
Nutrition Facts : Calories 332.6, Fat 22.5, SaturatedFat 13.7, Cholesterol 81.5, Sodium 52.3, Carbohydrate 29.4, Fiber 3, Sugar 22.5, Protein 4
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
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
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
HONEY SYLLABUB
A British creation dating to the sixteenth century, the syllabub hovers between a thick drink and a dessert. Ours features mead, a honey- and flower-flavored spirit popular in early England; dessert wine such as Sauternes is as delicious.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Put 1/2 cup cream and the bay leaf into a small saucepan; cook over medium heat until almost simmering. Remove from heat. Cover, and let steep 30 minutes. Refrigerate until very cold, about 40 minutes. Discard bay leaf.
- Whisk egg yolks and sugar in a heatproof bowl set over a pan of simmering water. Add mead; whisk until thick and glossy, 4 to 5 minutes. Transfer to a bowl set over an ice-water bath, and whisk occasionally until cool, about 30 minutes.
- Put remaining 1/2 cup cream, the bay leaf-infused cream, and nutmeg into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form. Fold into wine mixture. Refrigerate up to 2 hours. Serve garnished with sugared bay leaves.
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
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Milk or cream, sugar, wine. Cookbook: Syllabub. Media: Syllabub. Syllabub is a sweet dish from Cornish cuisine, made by curdling sweet cream or milk with an acid like wine or cider. It was popular from the 16th to 19th centuries. Early recipes for syllabub are for a drink of cider with milk. By the 17th century it had evolved into a type of ...
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