Best Sweet Wine 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
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.
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
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
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