From yesterday---Der B mentioned sylabub..my mom makes this at Christmas. I can't remember what all is in it but it is mighty tasty.
SYLLABUB4 servings
¼ cup white wine or sherry
2 tablespoons brandy
Juice of 1 lemon
Pared rind of lemon (reserve ¼ for garnish)
4 tablespoon sugar
½ Pint of heavy cream
Dash of nutmeg
Mix first four items in bowl, cover, refrigerate over night.
Strain liquid into bowl, add sugar, stir until dissolved
Whip cream until it holds its shape in soft peaks; add nutmeg
Stir the wine mixture slowly into the whipped cream
Spoon gently into small glasses and chill before serving
Blanch the reserved rind gently in boiling water for 15 minutes, drain, cool.
Place a cluster of rind atop each serving
(Can be made a day in advance of serving; chardonnay is a nice wine choice)
©Robbin Gourley
der Brucer
Note: One must be possessed of a mixed temperament to prepare this dish, what with whipping then spooning gently