Ever Tried Syllabub, Bub?

30 Nov


SYLLABUB (English Sherry-Infused Mousse)
For a variation, fill the glasses halfway up with the syllabub, add a little raspberry purée or a few chopped white peaches or strawberries, and then top them off with the remaining syllabub, to create a fruity middle section to the dessert.

Put 1/3 cup superfine sugar, 1⁄4 cup oloroso sherry, 2 tbsp. cognac, 2 tbsp. fresh lemon juice, and the zest of 1 lemon into a large bowl. Stir well, then cover and let sit out at room temperature overnight to allow the flavors to meld. Add 1 3⁄4 cups plus 2 tbsp. cold heavy cream (preferably unhomogenized) and a light pinch of freshly grated nutmeg 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.

Serves 4.

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