Syllabub—a thick, frothy dessert made of wine, sugar and cream—originated in old England. This raspberry-topped version is served at Christiana Campbell's Tavern. Begin preparing it a day before serving.
Recipe information
Yield
Makes 8 servings
Ingredients
3/4 cup sugar
2/3 cup dry white wine
1/2 cup fresh lemon juice
1/3 cup dry Sherry
2 tablespoons grated lemon peel
2 cups chilled whipping cream
2 1/2-pint baskets raspberries
Preparation
Whisk first 5 ingredients in medium bowl until sugar dissolves. Beat cream in large bowl to stiff peaks. Fold whipped cream into wine mixture. Divide mixture among 8 wineglasses. Cover and refrigerate overnight (syllabub mixture will separate). Sprinkle with berries and serve.
Recipe notes
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