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SWEET WINE SYLLABUB
Bon Appétit / May 1996

A milk pudding that dates back to the Middle Ages, syllabub was first prepared by milking the cow straight into a bowl containing "Sille," a wine that used to be made in Silléry, in France's Champagne region. "Bub" was medieval slang for a bubbly drink. There are a number of syllabub recipes in eighteenth-and nineteenth-century Irish cookbooks. This modern version calls for a sweet dessert wine and whipping cream.

6 tablespoons Sweet Dessert Wine (such as late-harvest Riesling)
6 tablespoons Sugar          3 Tablespoons Fresh Lemon Juice
1 tablespoon Brandy          1 teaspoon (packed) Lemon Peel, grated
Generous pinch of ground nutmeg

1 cup chilled whipping cream     Fresh raspberries (optional)

Stir wine, sugar, lemon juice, brandy, lemon peel and nutmeg in medium bowl. Let mixture stand at room temperature to allow flavors to blend, stirring occasionally, about 2 hours. (Can be made 1 day ahead. Cover and refrigerate.)Beat cream in large bowl until very stiff peaks form. Gently fold in wine mixture, 2 tablespoons at a time. Spoon syllabub into 4 coupes or wineglasses. (Can be made 1 day ahead. Cover; and chilled.)Garnish with fresh raspberries, if desired, and serve.Serves 4.