Syllabub is a wonderful Old English mousse-like dessert. It was also popular in the colonies in the 18th century. Originally it was made with some type of alcohol, such as cider or wine, and then taken outside to the barn where the cow was milked straight into the bucket. Then it was whipped to a froth with a birch whisk and allowed to separate before eating. The alcohol would settle to the bottom of the glass and the frothy milk was on the top. Here is a more appetizing way to make syllabub and you don't have to wait for the mixture to separate. I am fortunate to have my mom's iced tea spoons which are perfect for dipping deep into the tall Irish coffee glasses to get every last spoonful.
½ cup white wine
¼ cup brandy
2 T grated lemon zest
¼ cup freshly squeezed lemon juice
¾ cup granulated sugar
2 cups heavy whipping cream
Fresh mint leaves, for garnish
Blueberries or raspberries, for garnish
Pour wine, brandy, lemon zest, lemon juice and sugar into a large bowl and whisk until sugar is dissolved. Let sit on counter for about 15 minutes and whisk again.
In a large bowl, pour in the heavy whipping cream and beat with an electric mixer until medium stiff peaks form.
Fold the whipped cream into the bowl with the wine mixture until well combined.
Spoon into 4 to 6 wine, champagne or Irish coffee glasses.
Cover with plastic wrap and refrigerate until well chilled, up to 8 hours.
When ready to serve, garnish with a couple of blueberries or raspberries and a mint leaf.
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