18th Century Syllabub

4 steps · 45 min total

1. 01

   Steep the Wine Base

   Combine the Riesling wine, bruised rosemary needles, half of the lemon rind, 2 tablespoons of Madeira, and 2 tablespoons of sugar in a container. Give it a good shake to mix everything, then cover and let it steep for at least 1 hour. This allows the rosemary and lemon to infuse into the wine.

2. 02

   Whip the Cream

   In a separate bowl, whip the heavy cream with the remaining sugar (all but 2 tablespoons of the total), the rest of the lemon rind, and the nutmeg. Add the remaining Madeira as you whip, until the cream holds soft peaks. You want it light and airy, but not stiff.

3. 03

   Assemble the Syllabub

   If you prefer, remove the rosemary needles from the steeped wine mixture. Stir about 1/4 cup of the whipped cream mixture into the wine base until just combined. This lightens the wine and gives it a slightly thicker consistency.

   Pour the wine mixture evenly into 4 glasses. Top each glass generously with the remaining whipped cream. Finish with a fresh sprig of rosemary in each glass for garnish.

4. 04

   Chill and Serve

   While you can serve syllabub immediately, it's often best if you chill it in the refrigerator overnight. This allows the flavors to deepen and the wine base to become even more aromatic from the rosemary. When you're ready to enjoy, use a spoon to scoop up both the cream and the wine for the full experience.