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| Syllabub
was very popular in the 17th century. It's basically a froth
of wine and cream and can be flavored with herbs etc. to taste.
Originally the milkmaid was supposed to milk the cow straight
into a pot of wine to make the froth, but that isn't very practical
for most people these days! |
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| Juice
of 1 lemon |
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Zest
of 1 lemon |
| 2
oz fine sugar |
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1/2
pt (1 cup) whipping cream |
| 1/4
pt (1/2 cup) medium dry sherry or white wine |
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1
sprig of rosemary (fresh) |
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Put
the sherry or wine into a bowl and add the sugar, lemon juice,
lemon rind and rosemary. Cover and leave overnight to steep.
Strain the liquid into another bowl and add the cream, gradually
beating it in with a whisk until it forms soft peaks. Warning:
don't overbeat, or the cream will curdle!
Spoon into sundae glasses and serve. It will keep overnight
in the fridge.
In the eighteenth century syllabub was used instead of cream
to top off trifles. |
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