An 18th century dessert/drink from "The Hamilton Cookbook", by Laura Kumin, Lemon Syllabub is just 4 ingredients an takes just a few minutes to make. Allow several hours before serving, so as to allow the layers to separate. Serves 2-4 depending on the size of the glass.
Servings: 4 people
- 1 lemon, cut in half, with rind grated from half, and juice from one or both halves for a total of 1/4 cup juice.
- 1/2 cup granulated sugar
- 1 cup white wine, Riesling is a good choice
- 1 cup heavy cream
Rub the grated lemon rind (zest), into the sugar with your fingers until they are well combined. Mix the rind (zest), sugar, lemon juice and wine together in a medium sized bowl.
Add the cream and whisk the mixture until it froths. Gently pour into wine, champagne or martini glasses. (Amount will depend on how large your glasses are). Let the glasses sit on the counter for about 2 hours, then refrigerate until serving. As the glasses sit, the froth will rise, leaving the lemony wine on the bottom of the glasses.