Syllabub

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Syllabub

Postby Pepper Pig » March 8th, 2018, 1:21 pm

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Re: Syllabub

Postby Seatallan » March 8th, 2018, 1:30 pm

Love syllabub. Always put fresh herbs in mine (ultimate summer pudding I think) and serve it with home made shortbread biscuits. :chops:
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Re: Syllabub

Postby StokeySue » March 8th, 2018, 2:55 pm

The egg white is interesting, never heard of that before
I always used to mix everything but the cream and leave overnight, then strain the liquid before adding the cream. I also used to use an inexprnsive Spanish moscatel, haven't seen that in years. Or made syllabub... need to look for an occasion
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Re: Syllabub

Postby earthmaiden » March 8th, 2018, 3:42 pm

For some reason I have never made or eaten it. I was watching part of a James Martin episode where he whisked some up the other day and was thinking I really ought to try it - it looked very easy. Now it looks more complicated! He just whisked it.
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Re: Syllabub

Postby TeresaFoodie » March 8th, 2018, 4:21 pm

I've never eaten syllabub either, but I watched Mary Berry recently making it, I think in her new-ish classics series, and noted to self that I must make it soon.
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Re: Syllabub

Postby earthmaiden » March 8th, 2018, 5:14 pm

Hmmm, maybe it was Mary Berry and not James Martin :oops: .6
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Re: Syllabub

Postby Seatallan » March 9th, 2018, 10:50 am

My method is the same as Sue (steep overnight, strain and then add the cream). Really must make it again soon. Perhaps for pud at Easter. :D
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Re: Syllabub

Postby Zosherooney » March 9th, 2018, 12:17 pm

Sue, Lidls or Aldi had spanish muscatel in the last few days.

I think I have only had S. once many decades ago, in an Italian restaurant when I was about 16 years of age.
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Re: Syllabub

Postby StokeySue » March 9th, 2018, 12:40 pm

Was that syllabub or zabaglione Zosh? Thanks for the tip off on moscatel
I dislikezabaglione, Ive had it in restaurants where other people were swooning over it, but to me it always tastes of half cooked wine and half raw egg :sprout:
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Re: Syllabub

Postby Zosherooney » March 10th, 2018, 6:19 am

I had Zab. Sue. I know what you mean tho'. It was made at the able with a huge copper circular pan and a balloon whisk. It smelt very boozy !
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Re: Syllabub

Postby scullion » March 10th, 2018, 11:35 am

how strange, i was thinking about syllabub the other day. i haven't made it for a few decades even though i love it.
i bought some double cream yesterday - maybe i should have bought some appropriate white wine, too.
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