Syl-la-bub? Sy-lla-bub? Syll-a-bub? Such a funny little word, but I can’t seem to find any data about its etymology. My whole 3 minutes of google research pulled up no satisfactory explanation.
I did find however, some interesting information about this dessert. History buffs might like this link. Or just hop over to Wikipedia, where there is a quote on how to make syllabub in the old days: "place the bowl under the cow, and milk it full”
Apparently syllabubs used to be a drink made with frothed cream and wine (like a wine float? Or as we say in Oz, a wine spider?) . Then it evolved into a whipped cream dessert flavoured with wine. At least that’s what I think it’s supposed to taste like, having never actually tried the “proper” version before.
After looking at a few recipes, I based my creation on a cream to wine ratio of roughly 1 : 1/3. Most of the modern-day syllabub recipes I came across paired the cream with some type of fruit. Two almost-too-ripe guavas were languishing in the fruit bowl, so they were offered up as sacrifice. The syllabub deities were happy, and the Guava Syllabub was born.
The syllabub on its own was good, but so far, so whipped cream. Once the guava was added, the floral scented fruit really lifted this concoction to another level.
I used verjuice instead of wine in my creation because I wanted to serve it to the mini-critics. The end result even impressed Mr. Kitchen Hand, who gave it the “one-raised-eyebrow” seal of approval.
(substitute with strawberries or other berries if guava is unavailable. Please bear in mind I use Australian measurements)
2 small guava, deseeded and diced
juice from quarter of a lime
1-2 tbsp brown sugar
Mix the guava with the lime juice and brown sugar and set aside. Can be left for a little while or even overnight in the fridge. I left mine overnight and was rewarded with a syrupy bowl of fruit.
For the syllabub:
1 cup pure cream
1 tbsp + 1 tsp sugar (1 tbsp=15 ml)
2 tbsp verjuice (or white wine)
Toasted slivered almonds to serve
Dissolve the sugar in the verjuice, stir in the lemon rind . Whip cream util soft peaks form, then carefully fold in the verjuice mixture. Spoon into glasses, add the guava on the side and sprinkle with toasted almonds.
Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @