Remember when I talked about the bad rep that British food has out there? Well if you guys still don’t believe me after this post here’s another dessert that might slowly change your mind. I’m kinda feeling like an ambassador now. Perhaps an obnoxious one. Don’t answer that.
The first time I came across Syllabub was on my favourite dessert book (ever) by James Martin. At first I turned my nose to it. Cream and wine? No that is too weird a combination. But doing some research I actually found out it is a very old British dessert dating from the 1500s. Apparently it was traditionally made by milking the cow into a direct jug of cider.
With a lack of cow or milking skills in my life I was more interested in later recipes for ‘’solid’’ syllabub which invariably consisted of cream, booze, sugar and lemon juice so I decided to go for some cream and Limoncello. Two birds, one stone. Plus it went well with a citrus compote I had made a couple days earlier. To be honest I am not sure whether it is a compote or just jam, from what I read compote should have the fruit almost whole in it and it also takes a little booze, so my creation might be something in between. I regret using so much grapefruit in this compote as well, it just made it too bitter. I don’t like grapefruit (there, I said it) but thought I would buy a couple and try it in a sponge recipe. Did not turn out well. So I covered it in sugar and made compote/jam with other more loved citrus fruits. It still turned out quite bitter, so I would advise caution for this recipe: if you are a grapefruit fan add two, if not restrain yourself to just one, because I must admit the bitter taste of it goes well with the cream.
And talking about British cuisine you can’t get more British than shortbread, a much loved tea time treat over here. Every single one of my friends that comes over to visit from abroad falls in love with them and squeeze a few tins in their luggage. I found this fool proof recipe adapted from an old Women’s Weekly magazine.
Because although I love creamy desserts I need a bit of texture with them. This recipe serves 4 small wine glasses but you will have some shortbread leftover. But is this a bad thing? Never.
And please, please promise me you won’t substitute butter for margarine on this one. it just won’t be shortbread.
Citrus syllabub with shortbread (serves 4)
For the compote:
2 grapefruits
4 clementines
1 orange
120g sugar
For the Syllabub:
300ml Double cream
100ml crème fraÎche
30ml Limoncello
4tbsp icing sugar
For the shortbread:
125g butter
60g sugar
160g plain flour
15g cornflour
Caster sugar to dust
1. For the compote peel and remove pits from the fruit then combine all ingredients in a heavy based pan and take it to high heat until it bubbles and let it bubble for 5-7 minutes until the mixture has thickened. Leave it to cool.
2. Now for the shortbread: preheat a fan oven to 160C. Beat butter and caster sugar in a large bowl until light and fluffy, this will be a good 3 minutes. Sieve in the flours and stir. Press mixture together with hands to form a firm dough. Knead onto a gently floured surface and roll into a circle, mine was around 6 inches in diameter and quite thin. Place this onto a baking tray lined with greaseproof paper. Prick rolled dough with a fork and score (not too deep) into 8 slices, like a pizza. Refrigerate for 30 minutes. Bake for about 30 minutes or until a pale-straw colour. Cool on wire rack, once cooled sprinkle with sugar.
3. Prepare the cream by beating the double cream until thick and fold in the rest of the ingredients.
4. To assemble start with a couple of tablespoons of compote at the bottom of the glass, top with cream and a triangle of shortbread.
