This is another version of syllabub from Hannah Glasse’s The Art of Cookery, Made Plain and Easy. Although it contains the same basic ingredients as Whipped Syllabub, this version gives up all pretense of being a drink and commits fully to being a dessert. It’s basically alcoholic whipped cream, eaten with a spoon.
They’re called “everlasting” because they would supposedly last for over a week, although why you’d want to leave your cream out for a week is beyond me.
I only used lemon juice instead of orange, and used sherry as the alcoholic base for my syllabub.
I also learned from my previous syllabub experience not to make too much, since syllabub is incredibly rich (again, it’s basically just flavored whipped cream).
2 tbsp sherry
25 g powdered sugar
1/4 pt (1/2 cup) heavy whipping cream
1/2 tsp orange flower water
juice and zest of 1/2 lemon
Instructions: Put everything in a bowl, whisk until soft peaks form. Eat. It’s not that complicated.
This made the perfect amount for 2-3 people.
Although I don’t normally like sherry on its own, it’s perfect for syllabub. A sweet white wine or even cider would also work for this recipe.
Tasting notes: sweet, citrus-y, creamy. Way easier to make at home than ice cream.
Hooray for alcoholic whipped cream!
Glass, H. (1747). The art of cookery, made plain and easy: Which far exceeds any thing of the kind ever yet published. Retrieved from https://archive.org/details/artofcookerymade00glas
Stead, J. (2003) Georgian Britain. In Brears, P., et al, A taste of history: 10,000 years of food in Britain (pp. 217-261). London: English Heritage, in association with the British Museum Press.