Syllabub with Irish whiskey and Lemon

 

Creamy class dating back to the 16th century

Creamy class dating back to the 16th century

All my life I have been fascinated with history and stories from the old world. It’s no surprise how interested I am in the origins and creation of recipes.

Each year my Shamrock and Peach Elegant Ireland tour brings us to dine and stay at the award-winning Beechill Hotel just outside Derry. Talented Chef Ryan prepares us a meal using produce from the private organic walled in gardens. Even more endearing is that their menu is inspired by an original cookbook that has been traced back to the Beechill house and discovered in no other place than an antique store in New York city.  Small world indeed! During our tours we get to experience a period meal with recipes going back as far as the 16th and 17th century with a fashionable modern twist. One of the most memorable course to me was the delicate Rhubarb and Lemon Syllabub served with a delicate cookie for dipping.

syllabub are so refreshing after a meal and so delicate and light and one of those ancient dessert’s that seems to be getting popular again. Most old English recipes use white wine to infuse the sugar and lemon juice but because I am an Irish girl my recipe includes whiskey. Meyer Lemon trees are commonly grown here in Georgia and somewhere between an orange and a lemon to my tastes. Lemons will of course work if you cannot find Meyer lemons.

Syllabub with Irish whiskey and Meyer lemon

  • 1 Meyer lemon (zest and 3 Tbsp juice)
  • 2 oz (1/4 cup sugar)
  • 3 Tbsp honey
  • 5 Tbsp Irish whiskey (I use Irish man’s brand)
  • 8 oz heavy whipping cream (1 cup)
  • 2 medium size egg whites (beaten)

(recipe makes 4 mason jars or 6 small martini glasses)

How to make it

  1. Zest Meyer lemon and squeeze 3 Tbsp of juice in to a small bowl.
  2. Using a whisk stir together the lemon juice, whiskey, sugar and honey until sugar has dissolved.
  3. Beat the heavy whipping cream until soft peaks appear. Add lemon and whiskey mixture to the cream.
  4. In a clean bowl beat the egg whites until they are firm enough to leave a trial with a spoon.
  5. Fold egg whites with the cream mixture. Transfer syllabub in to 4 small mason jars or preferred glass container.
  6. Refrigerate until ready to serve.
  7. Serve with thin almond or ginger cookies for dipping.

Spring is here so enjoy!

Judith the Irish foodie

 

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