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Prep Time: 20 Minutes Cook Time: 1440 Minutes |
Ready In: 1460 Minutes Servings: 4 |
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This recipe follows the style of the earliest syllabubs from the sixteenth and seventeenth centuries, producing a frothy, creamy layer over a liquid one. Ingredients:
8 ounces ripe dark cherries, pitted and chopped |
2 tablespoons kirsch |
2 egg whites |
1/2 cup superfine sugar |
2 tablespoons lemon juice |
2/3 cup sweet white wine |
1 1/4 cups heavy cream |
Directions:
1. Divide the chopped cherries among six tall dessert glasses and sprinkle with the kirsch.
2. In a clean bowl, whisk the egg whites until stiff. Gently fold in the sugar, lemon juice and wine.
3. In a separate bowl ( but using the same whisk), lightly beat the cream, then fold into the egg white mixture.
4. Spoon the cream mixture over the cherries, then chill overnight.
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