Sillabub with a twist!
In my memory and my opinion, syllabub making makes a party. Elaborate contraptions for blowing bubbles into sweetened cream and whiskey become the center of attention and conversation.
You can blow the bubbles in all sorts of manners. Some folks might have an old school, antique syllabub churn, which is basically a simple pump. We are not that fancy. We use a pair of bellows from the fireplace and a few feet of plastic tubing with one end tied off and some holes punched near the tie. Squeeze the bellow, bubble the punch. With a slotted spoon, spoon off the bubbles and put them in a champagne glass with a shot of whisky, cognac, Madeira or even coffee, and pass out little spoons.
That’s traditional. That’s fun. But sometimes, you have to plan ahead. Sometimes you don’t want the mess of air pumps and tubes but you do want the flavor.
My twist makes syllabub last. It’s a bit less frothy, less bubbly, some would say not even sillabub. It’s beautiful, adds a nice hint of ginger, and most importantly, you can make it hours ahead.
To make 6 or so servings.
Add about a half cup of fine sugar to 4 cups of heavy cream. Whip it really good. If you have regular sugar, just add the cream and let it sit in the fridge a few hours. Makes it easier to blend.
Add an egg white and whip it into the mix.
Add any flavors you like. I added some candied ginger peel and the syrup from making the peel.
Now just blow air into it for bubbles and spoon the bubbles into a glass for fun, old school sillabub. But if you are making it for later, squeeze in a quarter teaspoon or so of ginger juice. (I put ginger in a garlic press to juice it). Whip some more then spoon that into a glass or ramekin. It will set up and hold the peaks and texture of the cream and last a day or so in the fridge.