Syllabub

Dessert, Pie, Cake, Ice Cream

Difficulty: Easy Servings: 6 Source:

Ingredients

1/2 cup dry white wine

2 teaspoons grated lemon rind

2 tablespoons lemon juice

1/2 cup caster sugar

300 ml carton thickened cream

250 g punnet strawberries sliced

Description

In Elizabethan England, frothing milk was mixed with wine or dder to create this dish.

Directions

1 Combine wine, rind, juice and sugar in small bowl; stir until sugar is dissolved. Add cream; beat with electric mixer until soft peaks form.

2 Divide berries between 6 glasses. Serve syllabub over berries; refrigerate 2 hours before serving. Serve syllabub with extra berries and lemon rind, if desired.

Notes

Recipe can be made a day ahead.
Store: covered, in refrigerator
Freeze: not suitable