Dip orange rind curls in nutmeg to garnish each glass, if desired. Use a large balloon whisk or electric mixer and beat slowly, getting right to the bottom of the mixture. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. It can be doubled to serve a crowd, but make it in batches if you need 12 or more servings. yllabub is one of those ancient desserts that seems to be showing its face again. The next day transfer this to a 2- to 3-quart bowl, add the sugar, and stir until it is dissolved. Serve cool or cold. Add the nutmeg. “Syllabubs are one of the oldest of all English desserts, and they have been known in this country since the first American colonies were established. Pour into tall-stemmed glasses and chill well. Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. The crucial part, and where this dessert stands or falls, is in the whipping of the mixture. I use the grated zest and juice of one lemon, 2 heaped tbsp of caster sugar, 60ml sweet wine and a dash of brandy, leave the mixture overnight, then beat in 300ml cream. It's made with cream (or milk) and wine or other spirits. If you take it too far it will curdle quicker than you can curse. Everybody understands the stuggle of getting dinner on the table after a long day. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. A drop of Eau de vie, perhaps Framboise or Kirsch adds a welcome kick, as does some crushed ginger in syrup, or even a spoon of ginger marmalade. Stir together the sugar, wine, and liquor until sugar is dissolved.
While earlier versions of syllabub, notably one from The Carolina Housewife (1847), contained more alcohol, this recipe has been tamed to suit modern tastes. Learn how to make Syllabub. Nigella offers us a particularly fragrant twist by using Cointreau, orange flower water and rose water, to give it a Turkish feel, A creamy dessert that's been popular since Tudor times. Stir together the wine or sherry, brandy, lemon juice and rind and let it sit in a bowl overnight. The following day, double cream is introduced and beaten until thick. Produced with an award-winning combination of compelling journalism and superb photography and design, each monthly issue offers readers insight into local The whole business of infusing the sugar and alcohol with the orange and lemon probably seems a bit hocus-pocus, but the process shouldn't be skipped: the flavour is more mellow if you let it sleep overnight.
Spoon it into 2- or 3-ounce glasses, add a little lemon zest, and serve cool but not chilled. This particular recipe produces a lighter eggnog-type beverage.