Jump to recipe
Syllabub with Brandy Snaps
“Frothy, fruity versions of the posset without its custardy eggs, syllabubs had been all the rage since Charles II was reputed to have sent his milkmaid into the fields with a dish of warmed spiced wine or fruit syrup into which she was to milk the cow.”
Kate Colquhoun, Taste: The Story of Britain through its Cooking
“The odd-sounding name itself—sometimes spelled ‘sillibub’—comes from the early English word ‘silly,’ meaning ‘happy.’ As you will see, it is a very happy alcoholic dessert indeed.”
A light, airy wisp of a dessert, syllabub dates back to the Tudor Era. Part foamy cream, part cocktail (it was once served as a female party drink), it defies description, except to say that it provides a refreshing counterpoint to a heavy meal such as a roast. This recipe uses white wine, although others use sherry or even brandy. The citrus is a must, as it cuts the sweetness of the cream and provides a bright flavor. This adults-only dessert is delicious served with brandy snaps, ginger snaps or shortbread cookies.
Lemon Syllabub with Brandy Snaps
- 1 cup heavy whipping cream
- ½ cup white sugar
- ¼ cup white wine
- ¼ cup fresh lemon juice
- 2 teaspoons grated lemon zest
- 2 oz butter
- 2 oz Demerara sugar
- 2 oz golden syrup (or corn syrup)
- 2 oz plain flour
- ½ teaspoon ground ginger
- ½ teaspoon lemon juice
- Whip cream until it forms soft peaks and add sugar.
- Whip in the wine, lemon juice and zest.
- Cover and chill until needed.
- Serve in glass dishes with a sprinkling of freshly grated nutmeg (optional).
- Delicious served with brandy snaps, ginger snaps or shortbread cookies
- Preheat oven to 350℉.
- Line two baking trays with parchment paper.
- Put butter, sugar and syrup into a small, heavy based pan and heat gently until butter has melted and sugar has dissolved. Do not allow mixture to boil.
- Leave mixture to cool slightly (two or three minutes).
- Sieve in the flour and ginger then pour in the lemon juice and mix thoroughly until smooth.
- Drop about 4 teaspoons of mixture onto the trays spacing well apart as the mixture spreads.
- Bake for approximately 10 – 15 mins. The snaps should be a dark golden colour and lacy in appearance.
- Take the tray out of the oven and leave for about one minute for the brandy snap circles to firm up slightly.
- Meanwhile, grease the handle of a thickish wooden spoon.
- Working quickly, roll the mixture around the handle of the wooden spoon and press the join lightly to seal then slide the brandy snap onto a wire rack to cool. Do not worry if they are not perfect circles!
- Repeat the process until all the mixture has been used. If the circles on the tray harden too much, place them back in the oven for a few seconds to soften.
- To serve: fill with whipped cream or on their own as a delicious accompaniment to creamy cold desserts.
© 2022 Copyright 2020, James Munton - www.gbcooking.com