On the list of great culinary innovations that Britain has given the world, desserts would be at the top. Although trifle and pudding are the most well-known, the humble syllabub is my personal favorite. What comes down to a flavored whipped cream is made more complex by the slight curdle the cream gets from citrus, and the sweet alcohol burn given to the cream by sugar and brandy.
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Lemon Cardamom Syllabub
About This Recipe
|Active time:||15 minutes|
|Total time:||at least 12 hours|
|Special equipment:||large bowl and whisk|
|This recipe appears in:||British Bites: Lemon Cardamom Syllabub|
- 1/3 cup brandy
- 2 tablespoons sugar
- 3 cardamom pods, lightly crushed
- 2 teaspoons zest and 2 tablespoons juice from 1 lemon
- 1 pint heavy cream
Combine brandy, sugar, cardamom, and lemon zest and juice and mix until sugar is dissolved. Cover and let sit on counter overnight.
Strain brandy mixture into a large bowl. Pour cream over brandy and, using a whisk, beat until desired thickness is reached—thicker for a more traditional syllabub, or looser if preferred.