Recently, some of the children Roy knows have been reading some of the classic, old fashioned childrens books. They have been enjoying the stories, but have also noticed some references to foods which they do not recognise. They wanted to know if Roy had any recipes for these dishes, and Roy wanted to oblige, so he pulled out some of his old recipe books. One of the recipes which they had asked about was for Syllabub, but the traditional recipe uses wine. When Roy was reading through Mrs Beeton though, he noticed she said it could be made with ‘unfermented wine’. Roy figured this was just grape juice so gave it a go. The results were delicious, and what’s more made the perfect, easy dessert for children to make for Mum on the coming Mothers Day. So this week, Roy Creates A Deliciously Decadent Syllabub For Mothers Day.
You Will Need:
- 600 millilitres of pure cream
- 300 millilitres of grape juice. Roy used sparkling red grape juice. You could also possibly use apple juice (as cider is often used in ‘real’ syllabub recipes)
- A lemon - juice and rind
- Castor sugar to taste (Roy used 1 tablespoon)
Method:
- Very finely grate the rind of the lemon into a large bowl.
- Pour in the cream and add the sugar
- Beat until the cream starts to thicken. Roy used electric beaters, but traditionally this would have been done by hand.
- Add the lemon juice and grape juice and beat them in. You want the cream mix to be stiff but yielding (soft peaks)
- Transfer the cream into parfait glasses (or champagne flutes would do – otherwise pretty, clear glasses are fine)
- Set the syllabub in the fridge at least overnight (Mrs Beeton says you need to leave it at least 13 hours)
- If all has gone according to plan, you will have a layer of liquid on the bottom, and flavoured cream floating on the top. If it hasn’t separated, it still tastes great though!
- Garnish with strawberries and wafer biscuits as you like.
- Enjoy!