An Elizabeth David version of everlasting syllabub
- One small glass or 4oz, of white wine or sherry;
- 2 tablespoons of brandy;
- one lemon;
- 2oz of sugar;
- ½ pint of double cream; and,
- nutmeg.
The day before the syllabub is to be made, put the thinly pared rind of the lemon and the juice in a bowl with the wine and brandy and leave overnight. Next day, strain the wine and lemon mixture into a large and deep bowl.
Add the sugar and stir until it has dissolved. Pour in the cream slowly, stirring all the time. Grate in a little nutmeg.
Now whisk the mixture until it thickens and will hold a soft peak on the whisk. The process may take 5 minutes, it may take as long as 15. It depends on the cream, the temperature and the method of whisking.
When the cream is ready, spoon it into glasses, which should be of very small capacity (2 to 2½ oz) but filled to overflowing. Once in the glasses the cream will not spoil nor sink nor separate. A tiny sprig of rosemary or a little twist of lemon peel can be stuck into each little filled glass. Keep the syllabubs in a cool place – not in the refrigerator – until you are ready to serve them.
They can be made at least two days before they are needed. The quantities given will fill 10 small syllabub or custard cups or sherry glasses and will be enough for four to six people.