Bake The Book: Syllabub with Rosemary-Glazed Figs
Syllabub is an old English sweet cream dessert, whipped and curdled with spirits, citrus, or both. The recipe found in The Lee Bros. Charleston Kitchen creates a chilled cream cloud flavored with sherry and lemon. The clever combination of fig and rosemary makes a truly good topping.
Tips: Figs are currently out of season, this is true. But this dessert can still be made topless, or replace the topping with a similarly-fleshed fruit. Fig and rosemary is a lovely combination, but strawberry and thyme is good, too.
Tweaks: The last step says to "whisk the cream by hand until it holds its shape, about 2 minutes." You'll need a liberal application of elbow grease to achieve the stiffness you want. Have a bowl of ice in the freezer to stash the bowl you're whipping the cream in when your arms get tired.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of Lee Bros Charleston Kitchen to give away