Photo by: Deana Sidney
18th Century Syllabub
1 pint of Heavy Cream 1/2 cup sugar, put in a coffee grinder and ground till powdery 1/3 cup + 2 T New York Malmsey Madeira 3/4 cup Riesling wine Grated rind of a lemon ( you can add the juice of the lemon if you want it more A few gratings of Nutmeg Rosemary sprigs for decoration & 1 tablespoon of needles for steeping
1 Pour the Riesling wine, bruised rosemary needles, 1/2 the lemon rind, 2 T Madeira and 2 T of sugar into a container shake and let steep for an hour, covered. 2 Whip the cream with all but 2 T of the sugar, ½ the lemon rind, nutmeg and the Madeira. 3 Stir ¼ c. of the cream mixture into the wine (remove the rosemary needles if you would like) and pour the wine into 4 glasses. Top with the cream and put a sprig of rosemary in the glass. 4 May I advise, this is best the next day (which is how it was often done) if you leave the rosemary in, the herb flavors the magic wine at the bottom…use a spoon and dunk down… or be wild and get a syllabub moustache!
Recipe source: Foodista recipe