Cherry Syllabub
This recipe follows the style of the earliest syllabubs of the sixteenth and seventeenth centuries, producing a frothy, creamy layer over a liquid one.
Ingredients
Serves 4
225g/8 oz ripe dark cherries, stoned and chopped
30ml/2 tbsp kirsch
2 egg whites
75g/3 oz/scant ½ cup caster sugar
30ml/2 tbsp lemon juice
150 ml/ ¼ pint/ 2/3 cup sweet white wine
300ml/ ½ pint/ 1 ¼ cups double cream
Procedure
- Divide the chopped cherries among six tall dessert glasses and sprinkle over the kirsch.
- In a clean bowl, whisk the egg whites until stiff. Gently fold in the sugar, lemon juice and wine.
- In a separate bowl (but using the same whisk), lightly beat the cream then fold into the egg white mixture.
- Spoon the cream mixture over the cherries, and then chill overnight.
Comments