Syllabub is a very old English dessert, traditionally consisting of sweetened cream mixed with wine. It was served in its current form as early as the sixteenth century but the original recipe dates back to Tudor times. Syllabub was very popular in the Victorian era and Mrs Beeton included recipes for it in her famous ‘Book of Household Management’.
Syllabub is the perfect dessert for when you want something slightly sweet but not too heavy to either finish a meal or serve before the cheese course. I like to use liqueur instead of wine to flavour syllabub and I also like to add fruit and a bit of crunch to the top with some crispy gingerbread or amaretti biscuits. You really can experiment with this recipe, switching out different liqueurs and using different fruits. Try Amaretto syllabub topped with raspberries instead of blueberries, and toasted flaked almonds instead of crumbled biscuits.
Syllabub is meant to be a softly voluptuous kind of dessert, so be careful to just whip it to the soft peak stage.
Limoncello and Blueberry Syllabub
1 lemon, zest and juice
1 cup sugar (caster or super fine sugar if possible, but granulated does work)
½ cup Limoncello liqueur
1½ cups double (heavy) cream
about ½ cup blueberries
12 amaretti or hard gingerbread biscuits, crushed
Mix the lemon juice and zest with the Limoncello and set aside.
Gently whip the cream with the sugar until soft peaks begin to form. Add the lemon mixture and whisk gently until it is all mixed in.
Divide the mixture between six glasses or serving dishes. Refrigerate until ready to serve.
Just before serving, scatter the syllabubs with the blueberries and crushed biscuit crumbs. You can also garnish with a bit of lemon zest if you like.
Shared with Just Another Meatless Monday, Mouthwatering Monday, Foodie Friday, Sweet Tooth Friday, Friday Food at Momtrends, Tasty Tuesday at Balancing Beauty and Bedlam, See Ya in the Gumbo, Simple Supper Tuesday