Lemon and Sherry Syllabub
Syllabub can be traced back to seventeenth century Britain. and I’m sure it tastes as good today as it did then. Serve with crisp biscuits.
Try lime and coconut liquor syllabub or pink grapefruit and marsala.
Preparation time: 20 minutes Quantity: Serves 6 - 8 Cooking time: 10 minutes
Ingredients
5 egg yolks -large
200-250 ml sherry
25g/ 1 oz caster sugar
1 lemon- zest and juice
500 ml/17 fl oz double cream
25g/ 1 oz caster sugar
Method
- Whisk the egg yolks, sherry, lemon zest, juice and 1st sugar over a bain marie = in a bowl over a pan of simmering water
- Whisk all the time, till the mix lightens, goes frothy and increases in volume
- Leave aside
- Whip up the cream and 2nd sugar till very soft whipped, only just whipped
- Whisk both together, trying not to loose too much air
- Pour in to glasses and serve straight away