Syllabub—a thick, frothy dessert made of wine, sugar and cream —
originated in old England. This raspberry-topped version is served at Christiana
Campbell's Tavern. Begin preparing it a day before serving.
3/4 cup granulated sugar
2/3 cup dry white wine
1/2 cup fresh lemon juice
1/3 cup dry Sherry
2 tablespoons grated lemon peel
2 cups chilled whipping
2 (1/2 pint) baskets raspberries
Whisk first 5 ingredients in medium bowl until sugar dissolves.
Beat cream in
large bowl to stiff peaks.
Fold whipped cream into wine mixture.
Divide mixture among 8 wineglasses.
Cover and refrigerate overnight (syllabub
mixture will separate).
Sprinkle with berries and serve.
Makes 8 servings.
Posted by Chyrel at Recipe Goldmine 10/4/2001 8:43 pm.
Source: Bon Appetit - November 2000 - Christiana Campbell's Tavern, Williamsburg,