Desserts > History of Desserts > Renaissance to 19th Century Desserts > Early Forms of Ice Cream and Frozen Treats

Syllabub: A 17th-Century Creamy Delight

Experience the frothy charm of Syllabub, a popular 17th-century dessert made with cream, wine, and citrus. This recipe recreates the historical technique for a truly authentic taste.

Prep Time
15 minutes
Cook Time
0 minutes
Servings
4
Ingredients
  • 2 cups Heavy Cream
  • 1/2 cup White Wine (such as Sherry or Rhenish)
  • 1/4 cup Lemon Juice
  • 1/4 cup Sugar
  • 1 teaspoon Lemon Zest

Combining the Ingredients

In a large bowl, combine the heavy cream, white wine, lemon juice, sugar, and lemon zest. The type of wine will significantly impact the final flavor, so choose a good quality Sherry or Rhenish wine for the most authentic taste.

Creating the Froth

Using a whisk or an electric mixer, whip the mixture vigorously until it forms a soft, frothy texture. This process can take several minutes, especially if whisking by hand. The mixture should thicken but still be pourable.

Setting the Syllabub

Pour the syllabub into individual glasses or a serving bowl. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the froth to stabilize. Chilling is essential for achieving the desired texture.

Serving Suggestions

Before serving, you can garnish the syllabub with a sprinkle of lemon zest or a small piece of candied citrus peel. Serve chilled and enjoy the tangy, creamy, and slightly alcoholic delight of this historical dessert!

Nutrition Facts Estimated per 100g of product

Calories: 250kcal; Carbohydrates: 10g; Protein: 2g; Fat: 20g. These values are approximate and will vary based on the type of wine and cream used.

Other Important Considerations for Nutrition

Syllabub is a relatively high-fat dessert due to the heavy cream. Adjust the amount of sugar to your preference, but be mindful that the sugar also contributes to the stabilization of the froth. Consume in moderation as part of a balanced diet.

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FAQ

  • Can I use a different type of alcohol?

    While Sherry or Rhenish wine are traditional, you can experiment with other white wines or even brandy for a different flavor profile. Be mindful of the alcohol content and adjust the quantity accordingly.
  • Why is my syllabub not frothy?

    Ensure the cream is very cold before whipping. The acidity of the lemon juice and the alcohol in the wine help to denature the proteins in the cream, aiding in the formation of the froth. Also, be sure to whip the mixture vigorously enough.
  • Can I make this in advance?

    Yes, syllabub can be made a day or two in advance. The flavors will meld and improve with time. However, the froth may deflate slightly over time, so it is best served within a day or two.