Lemon Syllabub
Recipe: #20488
August 07, 2015
Categories: Desserts, Irish, Mothers Day, Romantic Dinner, St Patricks Day, Sugar, Heavy Cream, Spring, more
"Syllabub has been eaten in one form or another since dairying was first practiced in Ireland, but it became especially popular during the 18th century. It was originally made by milking a cow directly into a bowl containing a little old milk which caused the substance to froth. That rustic version was usually served as a drink rather than as a dessert, but the more refined syllabub was made with a combination of wine, lemon juice, and cream, sometimes frothed with egg white. This recipe uses a bit of a cheat, using ready-made lemon curd. This is a fancy dessert, so dust off the Irish crystal for an elegant serving touch!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (137.1 g)
- Calories 440.1
- Total Fat - 24 g
- Saturated Fat - 10.4 g
- Cholesterol - 42 mg
- Sodium - 175 mg
- Total Carbohydrate - 57 g
- Dietary Fiber - 3.5 g
- Sugars - 42 g
- Protein - 5.2 g
- Calcium - 50.7 mg
- Iron - 1.8 mg
- Vitamin C - 14.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Crumble a biscuit into the bottom of each of four sundae glasses. Drizzle each with one tablespoon of sweet vermouth.
Step 2
Pour the cream into a bowl and add the icing sugar. Whip the cream until soft peaks form.
Step 3
Gently fold in the remaining sweet vermouth.
Step 4
Add the lemon curd and lightly fold through, leaving a marbled effect.
Step 5
Spoon the cream mixture into each of the glasses. Top with the flaked almonds and a sprig of mint. Serve chilled.
Tips
No special items needed.
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