Yes … Jono and jules do make desserts … but just not very often. So in a weak moment last weekend we succumbed to whipping up, literally, some syllabub as we had some Gewürztraminer, an off-dry, aromatic, lychee and rose smelling spicy wine lying around. The good think about syllabubs are their lightness and ability to be made a little beforehand so they’re easy to pull out at the end of a meal with very little effort apart from dressing the top with some marinated lemon peel to garnish. Serve with some crunchy biscuits.
White Wine Syllabub – to serve 6
- finely grated zest and juice of 1 large lemon
- 2 tbsp brandy
- 50g caster or icing sugar
- 150ml medium-dry, spicy white wine – Gewurtz works well
- 300ml double cream
Mix the zest and lemon juice, brandy, sugar and white wine together. Cover and chill overnight – or at least for 1 hour.
Strain the wine mixture and throw away the lemon zest. Put the cream in a bowl and whisk, slowly adding the wine mixture, until it loosely holds its shape and leaves a ribbon on the surface when you trail the whisk along it. Don’t whisk too long or it will curdle!
Spoon into tall glasses and leave somewhere cool until ready to serve. Decorate with a twist of lemon peel.
(Original recipe from Rick Stein’s Spanish Christmas, BBC2, 2011.)