How to Make Syllabub

This 16th-century dessert was the cat's meow in England during Queen Elizabeth's reign and beyond. Wine or sherry was added to cream to make a foamed custard dessert or (with more wine added) a frothy after-dinner drink. I've provided the traditional recipe as well as my own rendition.

Instructions

Difficulty: Easy

Things You’ll Need:

• 2 cups whipped cream
• 1/2 cup sugar
• 1/8 cup white wine
• 1/8 cup lemon juice Alternative version:
• 2 cups Bailey's Irish Cream
• 1/4 cup tawny port wine

1. For the traditional foamy custard version, whip the cream until it firms up.
2. Add the sugar, white wine and lemon juice and continue to whip until the consistency is homogenous and spoonable. Chill for an hour.
3. For my alternative drinkable version, whip the port and Baileys together until the consistency is stable. Chill.