Whipped Syllabub with Sherry
A light, frothy drink where whipped cream floats on a base of perfumed white wine, sharpened with lemon and scented with rose water. Served in tall glasses, one drinks the wine from beneath the foam.
A light, frothy drink where whipped cream floats on a base of perfumed white wine, sharpened with lemon and scented with rose water. Served in tall glasses, one drinks the wine from beneath the foam.
Here, Sir, a fancy for the ladies and wits! One pours a good South wine into the glass, sharpens it with lemon juice and a drop of rose water, then whips the cream until it rises like a cloud and crowns the whole. Let it rest an hour, and the miracle happens: clear wine below, foam above, like matter and spirit separated. You spoon the cream, then drink the bottom — a delicate pleasure that suits the conversations at my villa.
- •Thick fresh cream — a pint (foam)
- •Sherry (sack) or white wine — a glass (liquid base)
- •Sugar — two spoonfuls (sweetener)
- •Lemon — juice and a little zest (acidity)
- •Rose water — a few drops (signature perfume)
- •Nutmeg — grated (finishing spice)
Whipped Syllabub with Sherry
A light, frothy drink where whipped cream floats on a base of perfumed white wine, sharpened with lemon and scented with rose water. Served in tall glasses, one drinks the wine from beneath the foam.
Why this dish? Reputedly a gourmand despite his frail health, Pope enjoyed offering his guests refined dishes. Syllabub — a frothy dessert-drink halfway between a beverage and a cream — was the fashionable treat on refined English tables, perfect for ending a witty dinner at Twickenham.
Here, Sir, a fancy for the ladies and wits! One pours a good South wine into the glass, sharpens it with lemon juice and a drop of rose water, then whips the cream until it rises like a cloud and crowns the whole. Let it rest an hour, and the miracle happens: clear wine below, foam above, like matter and spirit separated. You spoon the cream, then drink the bottom — a delicate pleasure that suits the conversations at my villa.
Ingredients (period version)
- Thick fresh cream — a pint (foam)
- Sherry (sack) or white wine — a glass (liquid base)
- Sugar — two spoonfuls (sweetener)
- Lemon — juice and a little zest (acidity)
- Rose water — a few drops (signature perfume)
- Nutmeg — grated (finishing spice)
Ingredients
- Heavy cream (30% fat) — 300 ml (whipped foam)
- Dry sherry or sweet white wine — 100 ml (base)
- Sugar — 40 g (sweetener)
- Lemon — juice of 1/2 + zest (acidity)
- Rose water — 1/2 tsp (perfume)
- Nutmeg — a grating (finish)
Method
- Divide the sherry, lemon juice, rose water, and half the sugar among tall glasses; stir to combine.
- Whip the cream with the remaining sugar and lemon zest until soft peaks form (not too stiff).
- Gently spoon the whipped cream over the liquid, without mixing.
- Refrigerate for 1 to 2 hours: the clear liquid will separate and sink beneath the foam.
- Grate a little nutmeg on top and serve with a long spoon — eat the foam, then drink the perfumed wine.
How it was made : Syllabub is one of the most iconic sweets of 17th–18th century England. The 'whipt syllabub' was often made by lengthy whisking with a birch rod; 'everlasting' versions kept for days. It was served in special stemmed glasses made to display the two layers.
The contemporary twist : Serve in a glass with meringue shards and fresh raspberries: the Georgian foam becomes a contemporary festive dessert.
Sources : Hannah Glasse, *The Art of Cookery Made Plain and Easy* (1747) · Eliza Smith, *The Compleat Housewife* (1727)
Alexander Pope · Charactorium
