Syllabub is an old English recipe that combines cream or milk with wine or cider. This version combines early summer fruit and fragrant elderflower. The addition of the wine in this dessert adds a lovely grown up taste. Despite the cream and eggs this is a refreshing and light dessert.
- Wash the rhubarb and chop it in into 3cm lengths. Place the rhubarb in a small pan with the elderflower cordial. Cook until the rhubarb has just started to break down and soften. Allow to cool.
- Whisk the egg yolks with 50g of the caster sugar in a stand mixer, or with a hand whisk, until pale and fluffy. Split the vanilla pod and scrape out seeds to add to the eggs and sugar
- Add the double cream to egg yolks and sugar and whisk until thickened slightly. Add the lemon zest and wine and whisk again.
- Whisk the egg whites to stiff peaks and then gradually add the remaining 30g of caster sugar. Continue whisking until you have a stiff glossy meringue.
- Fold the meringue into the cream and eggs mixture until you a light and frothy mix.
- Place a layer of the rhubarb in the bottom of a glass and spoon the syllabub mix on top. Place in the fridge to set. Decorate with crushed amaretti biscuits.
2 Egg Yolks
2 Egg Whites
80g Caster Sugar
4 Sticks of Rhubarb
50g Caster Sugar
50mls Elderflower cordial
½ Vanilla Pod
2 Tablespoons White Wine
250 mls Double Cream
Zest of 1 Lemon
Tim’s Top Tip
Fruit cordials and syrups are a great way of incorporating fresh and original flavours into cakes and desserts. They can be used to flavour marshmallows, poured in at the end of whisking. They can be added to double cream and whisk to be used to fill choux pastry. They also work well set with gelatine as fruit jellies.