Syllabub

Name: Syllabub
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 3 cup superfine sugar; 1 ⁄ 4 cup oloroso sherry; 2 tbsp. cognac; 2 tbsp. fresh lemon juice; Zest of 1 lemon, reserve a small amount for garnish; 1 3 ⁄ 4 cups plus 2 tbsp. cold heavy cream (preferably unhomogenized); Pinch of freshly grated nutmeg; 4 sprigs rosemary

Serves
serves 4

JAMES OSELAND

For a variation, Day-Lewis sometimes fills the glasses halfway up with the syllabub, adds a little raspberry puree or a few chopped white peaches or strawberries, and then tops them off with the remaining syllabub, to create a fruity middle section to the dessert.

Ingredients

¹⁄₃ cup superfine sugar
¹⁄₄ cup oloroso sherry
2 tbsp. cognac
2 tbsp. fresh lemon juice
Zest of 1 lemon, reserve a small amount for garnish
1 ³⁄₄ cups plus 2 tbsp. cold heavy cream (preferably unhomogenized)
Pinch of freshly grated nutmeg
4 sprigs rosemary

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Instructions

Step 1

Put sugar, sherry, cognac, lemon juice, and zest into a large bowl. Stir well, then cover and let sit out at room temperature overnight to allow the flavors to meld.

Step 2

Add heavy cream and a pinch of nutmeg (just "a suspicion", says Day-Lewis) to the sherry mixture and whip with a whisk until soft peaks form. Spoon into 4 glasses and garnish each with a bit of lemon zest and a sprig of rosemary.

Put sugar, sherry, cognac, lemon juice, and zest into a large bowl. Stir well, then cover and let sit out at room temperature overnight to allow the flavors to meld.
Add heavy cream and a pinch of nutmeg (just "a suspicion", says Day-Lewis) to the sherry mixture and whip with a whisk until soft peaks form. Spoon into 4 glasses and garnish each with a bit of lemon zest and a sprig of rosemary.