Ingredients for Syllabub
- 1 cup granulated sugar
- White Wine
- Half And Half Cream
- Heavy Whipping Cream
- Ground Nutmeg
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How to Make Syllabub
- In a 1 1/2-quart saucepan, gently heat 1 cup granulated sugar and 1/2 cup dry sherry (or other dessert wine) over low heat, stirring constantly until the sugar dissolves completely.
- Remove from heat and slowly pour in 2 cups heavy cream or half-and-half, whisking constantly to prevent curdling.
- Continue whisking vigorously until the mixture becomes light and frothy (about 2-3 minutes).
- Strain the mixture through a fine-mesh sieve into a pitcher or bowl to remove any lumps or undissolved sugar.
- Refrigerate for at least 1 1/2 hours, or until thoroughly chilled.
- Pour into chilled glasses. Top with a dollop of whipped cream and a sprinkle of freshly grated nutmeg for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
82g
Fat
69g
Carbs
9g
