Mostly pointless 'cause it gets longer by the day! 17 items and that's just what I can remember since trying to write it all down.
Syllabub
- Thread starter wildoates
- Start date
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Mostly pointless 'cause it gets longer by the day! 17 items and that's just what I can remember since trying to write it all down.
Oh. My. Gawd.
I finally got tired of waiting for Someone Else to do this and post their results.
I made a banana cream pie today for the family gathering...mixed up a bit of the remaining whipped cream with half an ounce of Lil Joe a la Jenn.
Yowza.
Definitely an experiment worth repeating.
I have also thought of using that squirt whip cream in a can which I have left over from Thanksgiving...
I finally got tired of waiting for Someone Else to do this and post their results.
I made a banana cream pie today for the family gathering...mixed up a bit of the remaining whipped cream with half an ounce of Lil Joe a la Jenn.
Yowza.
Definitely an experiment worth repeating.
I have also thought of using that squirt whip cream in a can which I have left over from Thanksgiving...
I really really want to try it! I just keep finding other uses for cream (like in tapioca custard) when I have it on hand...
Oh!
And by the way, syllabub was a word on my word-a-day calendar this year. October 9th, I believe!
And by the way, syllabub was a word on my word-a-day calendar this year. October 9th, I believe!
Raising a toast to the Baby Jesus
(and to Les Miz...brilliant)
with a glass of My Easy Peasy Syllabub Recipe...
(and to Les Miz...brilliant)
with a glass of My Easy Peasy Syllabub Recipe...
<grin> I'd do it... at Thanksgiving, my mom knows better than to only have one of those cans (if we don't do the whipped cream from scratch), my brother and I will each take one and nobody else gets any...
Reason to hate GotMead # 92, it's a time sink 
I like desserts, So this thread cost me a couple of hours on the internet and another couple in the kitchen.
So here’s what I discovered
There are lots of recipes for Syllabub on the internet, however all of these are what were historically referred to as ‘solid’ or ‘everlasting’ syllabubs and these are really nothing more than slightly alcoholic, flavored whip cream; far more interesting as a topping for something else. I tried floating some of it on top of some JAO, it was OK, but not something I’d try again.
However there was something called a whipped syllabub where you put air through the wine (mead) and cream mixture scooping off the bubbles as you go. Place the bubbles on a strainer and let sit over night.
So here is what I came up with.
1 Cup whipping cream 1/3 cup JAO 1 teaspoon fresh lemon juice
First I tried using a whisk but that didn’t create air bubbles, it whipped the cream. (For those that are interested the reason you can make whipped cream is that as you whip it you strip the protective covering from the fat and that allows it to form an emulsion.)
Next I tried blowing air through a straw, but that didn’t work well and as it formed far too large a bubble, and is a great way to hyperventilate.
Finally the solution; a pastry bag, a number 3 tip (it worked better than either the number1 or 4 and my CO2 bottle. Rubber band the pastry bag around the end of the CO2 line and place the tip in the cream mixture, then force CO2 through the mixture. I’m sure straight air would work just as well, however I didn’t have a good source for compressed air.
Next for a strainer; the finer the better, fewer bubbles seem to break, so out came my coffee strainer that I use for straining things other than coffee (I keep a separate one so as to not leave everything tasting of coffee.)
After it foamed up a bit I’d took a spoon and put the froth in the strainer. I then placed this in the fridge over night, it reduced to about ½ the volume, but what was left was an interesting ethereal sweet foam that just literally disappeared in your mouth, but left behind an interesting sweet and tangy taste.
I had put it on top of some JAO interesting, but not really worth the effort. However I can imagine that this technique might be useful for other desserts in the future.
Cheers
Jay
I like desserts, So this thread cost me a couple of hours on the internet and another couple in the kitchen.
So here’s what I discovered
There are lots of recipes for Syllabub on the internet, however all of these are what were historically referred to as ‘solid’ or ‘everlasting’ syllabubs and these are really nothing more than slightly alcoholic, flavored whip cream; far more interesting as a topping for something else. I tried floating some of it on top of some JAO, it was OK, but not something I’d try again.
However there was something called a whipped syllabub where you put air through the wine (mead) and cream mixture scooping off the bubbles as you go. Place the bubbles on a strainer and let sit over night.
So here is what I came up with.
1 Cup whipping cream 1/3 cup JAO 1 teaspoon fresh lemon juice
First I tried using a whisk but that didn’t create air bubbles, it whipped the cream. (For those that are interested the reason you can make whipped cream is that as you whip it you strip the protective covering from the fat and that allows it to form an emulsion.)
Next I tried blowing air through a straw, but that didn’t work well and as it formed far too large a bubble, and is a great way to hyperventilate.
Finally the solution; a pastry bag, a number 3 tip (it worked better than either the number1 or 4 and my CO2 bottle. Rubber band the pastry bag around the end of the CO2 line and place the tip in the cream mixture, then force CO2 through the mixture. I’m sure straight air would work just as well, however I didn’t have a good source for compressed air.
Next for a strainer; the finer the better, fewer bubbles seem to break, so out came my coffee strainer that I use for straining things other than coffee (I keep a separate one so as to not leave everything tasting of coffee.)
After it foamed up a bit I’d took a spoon and put the froth in the strainer. I then placed this in the fridge over night, it reduced to about ½ the volume, but what was left was an interesting ethereal sweet foam that just literally disappeared in your mouth, but left behind an interesting sweet and tangy taste.
I had put it on top of some JAO interesting, but not really worth the effort. However I can imagine that this technique might be useful for other desserts in the future.
Cheers
Jay
