Syllabub is what happens when Colonial tavern culture meets cloud-nine dessert.
George Washington's 1787 farewell party saw 55 founding fathers put away 54 bottles of Madeira, 60 bottles of claret, and 7 bowls of punch. They knew how to celebrate — and syllabub was the dessert drink that closed out those legendary nights. Wine, cream, lemon, sugar. Whisk it into a mousse, let it separate into two textures: foamy top to spoon, wine punch below to sip. Light, festive, ridiculously simple.
🍴 INGREDIENTS: • 1½ lemons (juice and peel) • 1 cup white wine (rhine wine or a chablis) • ½ cup golden sherry • ¼ to ½ cup sugar • 3 cups heavy whipping cream
🥄 METHOD: 1. In a large mixing bowl, grate the lemon peel and juice the lemons. 2. Add the wine and sherry to the lemons, then add sugar and whisk until sugar is dissolved. 3. Add the cream all at once and whisk until it is light and frothy or to a peaking consistency. 4. Gently fill your glasses. 5. The mixture will separate in about two to three hours at room temperature. Once separated, they can be put into the refrigerator until consumed. If they go directly into the refrigerator, they will take six to eight hours to separate. 6. Optional: For a little something different, place a tablespoon or so of red wine in your glasses before spooning on the cream mixture. Once the separation occurs, you will have a blush liquid on the bottom that will contrast with the white cream on top.
Save this for your next history-buff dinner party.
