Land's End Syllabub is a traditional English recipe (from Cornwall) for a classic dessert of beaten cream flavoured with lemons, sherry and brandy and sweetened with sugar. The full recipe is presented here and I hope you enjoy this classic English version of: Land's End Syllabub.
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This is a classic syllabub of cream, lemon, sherry and brandy originating in Land's End, Cornwall. I came across this Cornish recipe by accident, on a Victorian tea towel of all place. This also had recipes for Cornish Pasties, Syllabub, Cornish Mead and Leek and Potato soup. Most of these I will be posting here.
Syllabubs were the classic Elizabethan dessert. They were made and served well into Victorian times, but have mostly died out today and few families serve them now. Each region of Britain used to make them, but at one time they were particularly popular on smugglers' coasts, where strong imported spirits could be obtained under the noses of the excisemen.
Ingredients:
600ml double cream
finely-grated zest of 2 lemons
juice of 2 lemons
4 tbsp sherry
4 tbsp brandy
165g caster sugar
Method:
Mix together the lemon juice and zest. Place in your refrigerator and allow to soak over night.
The following day, mix the sherry, brandy and sugar into the lemon juice. Stir until all the sugar has dissolved.
Whip the cream until it stands in soft peaks. Then, working a little at a time, add the lemon juice mixture to the whipped cream, mixing well to combine after each addition.
Continue adding mixing until all the liquid is incorporated then whip until a soft curd is produced.
Divide the mixture between four serving glasses then chill in the refrigerator for at least 4 hours before serving.
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