SYLLABUB

“Season of mists and mellow fruitfulness…” – John Keats

The weather in Perth was gorgeous. Fine, warm, sunny not windy at all and reminiscent of Spring! Flying back home today to come back to autumn, with grey skies, showers, cooler temperatures. The trees are turning their leaves to gold and red, gusts of wind likely to carry the falling leaves into piles by the wayside. Autumn has its charms, to be sure. As fruits autumnal mature and apples especially come into season, cider was freshly made at this time. Here is a recipe for syllabub. This old fashioned dessert was once very commonly served and relished.

CIDER SYLLABUB

Ingredients
1 pint (≈ 470 mL) apple cider
1 pint (≈ 470 mL) double cream
1 cup superfine sugar
Grated rind and juice of 1 lemon
1/2 teaspoonful freshly grated nutmeg
Macaroons or brandy snaps to serve with.

Method
Mix in a large bowl the lemon juice, rind and sugar, adding the grated nutmeg last, with enough cider to dissolve the sugar. Add the remaining cider, stirring well. Add the thick cream, two to three spoonfuls at a time, stirring lightly. Once all the cream is added, gently stir once only and let the syllabub stand for two hours in very cool place before it is eaten. The cider should curdle the cream and the bubbles of the cider should permeate the curd making it light and fluffy.
Spoon into glasses and serve with macaroons.

For a variation, see Nigella Lawson making Amaretto Syllabub:


Have a great weekend!