Syllabub

Syllabub is a traditional English dessert that was popular in the 17th century, and is cooked until today. White wine flavored with lemon juice and zest of the lemon zest and sweetened with sugar. Among this mass of whipped cream is raised, which can also be mixed with beaten egg white. For white wine is often given in addition port or sherry. In modern recipes non-alcoholic ingredients such as apple juice or fruit puree to be used in place of the wine often.

Unlike wine cream no egg yolk is used and the material is not heated.