TimT
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Occasionally while browsing around in Jane Austen or similar 18th century texts you'll come across a mention of sillabub. It's essentially a dish of cream that's been curdled by the addition of wine. According to Wikipedia it used to be made by milkmaids milking right over the top of a barrel of cider!
So anyway, now I am sharing the recipe with you. It's totes legit on this site because of the wine. Makes an ace summer dessert.
INGREDIENTS
300 mls cream
Grated rind/juice of 1 lime
2 tablespoons of sugar
Splash of delicious homebrew wine
METHOD
1. Gently heat juice and rind of lime and sugar on stove, stirring with a spoon until the sugar is dissolved. Remove from heat, stir in splash of wine, and place in fridge to cool down.
2. When the lime/sugar/wine mixture is almost cool, pour the cream into a bowl and whip it up until it is stiff and holds its shape when you remove the beater away from the cream.
3. Fold in lime/sugar/wine mixture into cream, then pour/spoon into individual glasses. Will fill six parsimonious wine glasses or four normal glasses or one hefty ale tankard if you want to be greedy and scoff the lot yourself
4. Add whatever you desire to give it more of a fruit-salady feel. Cherries, berries, fejoia petals, slices of apricots and pear.
NOTE: You may have leftover lime/sugar/wine mixture. You know what to do.
This is a modified version of a BBC site recipe I found which recommended using, I think, half a lemon.
So anyway, now I am sharing the recipe with you. It's totes legit on this site because of the wine. Makes an ace summer dessert.
INGREDIENTS
300 mls cream
Grated rind/juice of 1 lime
2 tablespoons of sugar
Splash of delicious homebrew wine
METHOD
1. Gently heat juice and rind of lime and sugar on stove, stirring with a spoon until the sugar is dissolved. Remove from heat, stir in splash of wine, and place in fridge to cool down.
2. When the lime/sugar/wine mixture is almost cool, pour the cream into a bowl and whip it up until it is stiff and holds its shape when you remove the beater away from the cream.
3. Fold in lime/sugar/wine mixture into cream, then pour/spoon into individual glasses. Will fill six parsimonious wine glasses or four normal glasses or one hefty ale tankard if you want to be greedy and scoff the lot yourself
4. Add whatever you desire to give it more of a fruit-salady feel. Cherries, berries, fejoia petals, slices of apricots and pear.
NOTE: You may have leftover lime/sugar/wine mixture. You know what to do.
This is a modified version of a BBC site recipe I found which recommended using, I think, half a lemon.