Monday, September 13, 2004


Lavender Scented Lemon Syllabub

Keeping up with my recent sweets theme, here is an updated version of the classic British syllabub, which is a thick, creamy dessert. It is very similar to sabayon, but much easier to make.

The funny sounding name originated during Elizabethan times and is a combination of the words Sille (a French wine that was in the original recipe) and bub (Old-English slang for "bubbling drink"). It is outrageously delicious on its own or served over fresh fruit or poundcake.

You can skip steeping the herbs in the cream if you want to make this dish in less than ten minutes. Just omit the herbs and honey and start from “…whip the cream…”

1 ½ cups heavy cream
2 tablespoons honey
1 tablespoon dried lavender (Lemon-thyme or rosemary would also be perfect here)
2 large lemons, zest and juice
8 tablespoons mascarpone cheese
8 tablespoons lemon curd (available in most markets in the Jelly/Jam section)
6 tablespoons powdered sugar
4 sprigs fresh lavender, to garnish

In a small saucepan over low heat, gently warm the cream, honey and lavender for no more than five minutes. You do not want the cream to simmer or boil. Remove from heat, stir and let steep for another five minutes. Strain and cool completely.

When cold, whip the cream until it forms soft peaks.

In a large bowl using a hand held mixer, beat the lemon zest and juice, mascarpone, lemon curd and sugar together until smooth.

Fold the whipped cream into the mixture until thoroughly combined.

Spoon into individual dessert glasses and decorate each with a sprig of lavender.

Serves four to six

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