18Th Century Syllabub
- 1 pint heavy cream
- 1/2 cup sugar put in a coffee grinder and ground till powdery
- 1/3 cup malmsey madeira New York
- 3/4 cup wine Riesling
- lemon
- juice
- 3 nutmeg gratings of
- rosemary sprigs for decoration & 1 tablespoon of needles for steeping
- Pour the Riesling wine, bruised rosemary needles, 1/2 the lemon rind, 2 T Madeira and 2 T of sugar into a container shake and let steep for an hour, covered.
- Whip the cream with all but 2 T of the sugar, 1/2 the lemon rind, nutmeg and the Madeira.
- Stir 1/4 c. of the cream mixture into the wine (remove the rosemary needles if you would like) and pour the wine into 4 glasses. Top with the cream and put a sprig of rosemary in the glass.
- May I advise, this is best the next day (which is how it was often done) if you leave the rosemary in, the herb flavors the magic wine at the bottom...use a spoon and dunk down... or be wild and get a syllabub moustache!
heavy cream, sugar, malmsey madeira new, wine riesling, lemon, nutmeg, rosemary
Taken from www.yummly.com/recipe/18th-Century-Syllabub-1643777 (may not work)