Syllabub – what a great old-fashioned word. First known use is back in 1537, even older than me then! Syllabub is used to describe milk or cream that has been curdled with an acidic addition – wine, cider, lemon and so on. It is usually sweetened and served as a dessert.
A book in my possession, a collection of old recipes, lists a syllabub recipe from the early 19th century that is formed from ½ pint sweet white wine, ½ glass brandy, a little lemon juice, sugar to taste and 1 pint cream. All is whipped together until very thick. The recipe below adds blackberries to form a stridently coloured syllabub which I’ve placed in brandy snap baskets rather than the traditional custard cups.
The amounts listed below make enough syllabub to fill 12 of these pre-made baskets. They don’t last long once filled for no one enjoys a soggy brandy snap.
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