Monday 14 April 2008

Recipe: Lemon & Gin Syllabub

With thanks to John Tovey. This is a couple of steps on from the straightforward nursery-favourite lemon syllabub, where the lemon-flavoured cream is delicious......but is recognisably nothing more than just that: lemon-flavoured cream. In this version, the introduction of Gin does a very strange thing to the lemon, and in fact the end result doesn't taste obviously either of Gin or of Lemon. Possibly, it tastes of juniper? I'm not entirely sure....
Somehow, the Gin changes the shape of the lemon flavour on the tongue in a way which is difficult to describe, but the end result is quite tight and complex on the palate. Anyway, delicious, and definitely worth trying, if only to see what I mean.

It's very important to leave these syllabubs to chill for at least a couple of hours once they've been put into their serving glasses - not just to get the temperature right, but also to let the flavours intermingle and do to each other whatever it is that they do.

This goes very well served with two or three langue de chat egg-white and almond biscuits per person. An indulgent and languorous way to end a good dinner....

For four.

Ingredients: half a pint of Cream; 2 tablespoons of Icing Sugar (or Splenda) ; rind & juice of 1 Lemon; 75 ml Gin; 2 Egg Whites.


1. Beat the Egg whites until stiff.

2. In a separate bowl, beat the Cream, along with the Sugar and Lemon Rind, until firm enough to hold its shape in a spoon.

3. Gradually add the Gin and Lemon Juice to the whipped Cream, stirring it in as you do so. (Don't be tempted to beat it in with the electric whisk - for some reason, this just makes the whole thing seize)

4. Finally, fold in the beaten Egg-White, and divide the mixture between four serving glasses that can be put into the fridge. Chill for at least several hours.

I was tempted when making this to put toasted slivered almonds on top, to serve, but in fact I think it doesn't need it and presents better without.....

1 comment:

Anonymous said...

Now that IS interesting! I shall have to try that to fully understand the change of flavours.
Thank you.