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Syllabub is a traditional English dessert, popular from the sixteenth to the nineteenth century. It is usually made from rich milk or cream seasoned with sugar and lightly curdled with wine.
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| What You Need: |
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2 oz caster sugar
1/8 pint sherry or Madeira
Juice of ˝ a lemon
˝ teaspoon grated lemon rind
˝ pint double cream
A few macaroons
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| How To Cook: |
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1. Mix the sugar, lemon juice and rind with the sherry, stirring to dissolve the sugar.
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2. Add the cream and whip lightly.
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3. Place the crushed macaroons at the base of a dish, pile the syllabub on top of the biscuits and serve chilled.
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4. If liked, decorate with a few small (or crushed) macaroons and grated lemon or orange rind.
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