ScarlettCherry Syllabub
May 18th 2006 02:49
Cherry Syllabub
About Syllabub
Syllabub originated in England and it has a long food history as far back as 1537. It was originally a rich drink made of curding milk and cider or wine and served in special occasions among the rich and famous.
INGREDIENTS
Serves 4
225 gm ripe dark cherries, stoned (pitted) and chopped
30 ml / 2 tablespoons kirsch
2 egg whites
75 gm / ½ cup caster (superfine) sugar
30 ml / 2 tablespoons lemon juice
150 ml sweet white wine
300 ml / 1¼ cups double (heavy) cream
1. Divide the chopped cherries among six tall dessert glasses and sprinkle over the kirsch.
2. In a clean bowl, whisk the egg whites until stiff. Gently fold in the sugar, lemon juice and wine.
3. In a separate bowl (but using the same whisk), lightly beat the cream, then fold into the egg white mixture.
4. Spoon the cream mixture over the cherries, then chill overnight.
5. To serve, decorate with wafer biscuits.
**From “Traditional British Cooking” and “Refreshing after Dinner Treats”. **
Tips:
1. You can replace with your favourite wine.
2. It should be served immediately after mixed.
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