18th Century Syllabub Recipe

In a container, combine the Riesling wine, bruised rosemary needles, half of the lemon rind, 2 tablespoons of Madeira, and 2 tablespoons of sugar. Shake it well to mix everything, then cover and let it steep for at least 1 hour. This steeping time allows the rosemary and lemon to infuse their aromas into the wine.

In a separate bowl, whip the heavy cream with the remaining sugar, the rest of the lemon rind, and the nutmeg. As you whip, gradually add the remaining Madeira until the cream holds soft peaks. The goal is a light, airy texture, not stiff.

You can remove the rosemary needles from the steeped wine mixture now, if you like. Stir about 1/4 cup of the whipped cream into the wine base until it's just combined. This step lightens the wine and gives it a slightly thicker, more cohesive consistency.

Pour the wine mixture evenly into 4 glasses. Top each glass generously with the remaining whipped cream. For garnish, add a fresh sprig of rosemary to each glass.