How To Use Syllabub In A Sentence
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Pour the sugar into the wine mixture and beat gently with a whisk attachment, then pour in the cream and beat slowly until the syllabub starts to thicken.
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Place a few sliced strawberries into small sundae glasses; top with the syllabub mixture then the remaining sliced strawberries and mint.
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Next week in OM Magazine: sex, syllabubs and sliced rare roast beef sandwiches
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Whipping up enthusiasm at the Rural Forum as well as a delicious damson syllabub was Cumbrian chef and local food historian John Crouch.
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Delicious peach and white wine jelly with syllabub and honey sponge fingers, Cambridge-burnt custard and glazed lemon tart are the desserts at the festival, which will be on till Sunday next.
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I think I love the names of trifles, possets, fools and syllabubs more than I enjoy eating them.
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Making this syllabub was a daily task during the summer and autumn when I worked in the kitchens of a castle-turned-restaurant.
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Spoon the syllabub on top of the custard, cover with clingfilm and leave in the fridge for a good few hours for the flavours to ‘marry’.
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This, according to Elizabeth David, was the original syllabub.
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Pile the syllabub in the middle of the pavlova, spreading it out to the edges, then spoon the cherry compote on top.
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Sherry, brandy, and Marsala add flavour and an alcoholic kick to creamy puddings such as trifle, syllabub, cranachan, brose, tiramisu, zabaglione, and egg nog.
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Equally intriguing are the instructions for more obscure sustenance such as rum omelets, sago-cream pudding, Shrovetide pancakes, furmety, syllabub, dulcet creams, and an adaptation for curds and whey.
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Or perhaps a dozen wild-boar sausages and a pot of syllabub shot through with crème de cassis (so Atkins!
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Whipping up enthusiasm at the Rural Forum as well as a delicious damson syllabub was Cumbrian chef and local food historian John Crouch.
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You should stop when the syllabub will lie in thick, soft folds, only just keeping its shape.
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I think I love the names of trifles, possets, fools and syllabubs more than I enjoy eating them.
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I think I love the names of trifles, possets, fools and syllabubs, more than I enjoy eating them.
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Everyone notices all the specialized, archaic and dialect words in these books - catharpings, syllabub, marthambles and the like.
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Typically, they were crushed and used in trifles; and used whole, as decorations and accompaniments for creams and syllabubs.
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I think I love the names of trifles, possets, fools and syllabubs more than I enjoy eating them.
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Sherry, brandy, and Marsala add flavour and an alcoholic kick to creamy puddings such as trifle, syllabub, cranachan, and zabaglione.
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In Elizabethan times a trifle was made with syllabub (a mixture of fresh milk and sweet wine), Later followed the ‘proper’ custard made with double cream and eggs.
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And Skye chef Shirley Spear, in her book The Three Chimneys (Mercat Press, £25), offers a recipe for cranachan and lemon syllabub that includes a good slug of whisky.
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And then I'm going to take my left over syllabub trifle along to the beach for a New Year's day gathering with friends.
