18th Century Syllabub

18th Century Syllabub

18th Century Syllabub

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   26 Points
Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1 pint of Heavy Cream
  • Grated rind of a lemon ( you can add the juice of the lemon if you want it more
  • 1/3 cup + 2 T New York Malmsey Madeira
  • A few gratings of Nutmeg
  • Rosemary sprigs for decoration & 1 tablespoon of needles for steeping
  • 5 tablespoons Sugar
  • 3/4 cup Riesling wine
Instructions

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, the lemon rind, nutmeg and the Madeira.Stir 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!

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