Tangerine Syllabub
That syllabubs were made by milking a cow into a bowl of spiced ale or wine is fairly often mentioned, but the origins of the word `syllabub', which I think is an unusual one, remain ignored. The only explanation I have found so far is that it comes from the old French for Champagne, sille, and the Elizabethan slang for a bubbling drink, bub; silk. was mixed with frothy cream to make a 'sille bub7 It sounds plausible, if rather contrived. No matter how it got its name, this is my favourite syllabub.
INGREDIENTS:
700 G/1 1/2 LB TANGERINES
(ABOUT 6)
2 TBSP LEMON JUICE - 2 TBSP COINTREAU OR OTHER ORANGE LIQUEUR
55 G/2 OZ LIGHT
MUSCOVADO SUGAR
300 ML/10 FL OZ DOUBLE CREAM
DECORATION:
'3" TANGERINE ZEST, CUT INTO
JULIENNE (OPTIONAL)
DIRECTIONS:
Finely grate the rind from three tangerines into a small bowl: use a stiff brush to remove all the rind from the teeth of the grater. Peel these three tangerines, divide into segments, then carefully remove and discard the skin surrounding each segment. Cover and place in the refrigerator to use for decorating the syllabub.
Halve and squeeze the remaining tangerines and pour the juice over the grated rind. Add the lemon juice and liqueur, then cover and leave for at least 2 hours in a cool place or in the refrigerator.
Stir the sugar into the fruit juices until dissolved, then stir in the cream and whip until stiff. Spoon into glasses or individual glass dishes and chill for at least 2 hours. Serve decorated with the tangerine segments, and tangerine zest cut into julienne.
