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Title: Syllabub: the New-Fashioned Way
Categories: Beverages
Yield: 16 Servings
| INGREDIENTS | ||
| 4 | c | Cold low-fat (1% milkfat) milk |
| 1 | c | Cold whole milk |
| 2 | c | Dry white wine (with or without alcohol, chilled) |
| 1 1/2 | c | Sugar |
| 1/4 | c | Grated lemon zest |
| 1/4 | c | Cold water |
| 4 | lg | Egg whites |
| Ground nutmeg (preferably freshly grated) | ||
| INTRODUCTION | ||
The egg white meringue that tops this light wine punch is cooked with hot sugar syrup to the safe stage of at least 160 degree F.
Preparation time: 15 minutes. Cooking time: 15 minutes.
Step 1: In a large bowl, stir together the low-fat milk, whole milk, wine, 1 cup of the sugar, and the lemon zest. With an electric mixer set on high, beat for 3 minutes or until frothy, then transfer to a punch bowl, cover, and chill.
Step 2: In a small heavy saucepan, combine the remaining 1/2 cup of sugar with the water. Bring to a boil over high heat, stirring until the sugar dissolves. Wash the sides of the saucepan with a brush dipped in cold water. Lower the heat and simmer, uncovered, without stirring, for about 10 minutes, until the syrup reaches the soft ball stage (238°F) or until 1/2 teaspoon of the mixture dropped into a saucer of cold water forms a soft ball. Remove from the heat.
Step 3: In a large bowl, with an electric mixer set on high, beat the egg whites until soft peaks form. With the mixture running, add the hot sugar syrup in a slow steady stream, beating until the egg whites stand in stiff peaks. Top the wine mixture with dollops of egg white, sprinkle with nutmeg, and ladle into punch cups.
Nutritional Information 1 serving: Calories 128 Saturated Fat 1g Total Fat 1g Protein 3g Carbohydrate 22g Fiber 0g Sodium 54mg Cholesterol 5mg
This recipe is from: Down Home Cooking
MM format by Fred Ball
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