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Dessert

Vert Superior Whipped Syllabubs

A whipped dessert of cream, sugar, lemon, sherry and brandy, poured into glasses after the froth is removed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sherry and brandy are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,209 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Vert Superior Whipped Syllabubs

Ingredients

Directions

Make the base

  1. Weigh the sugar and rasp the lemon rinds into it.

  2. Pound or roll the mixture to a powder and place it in a bowl.

  3. Add the strained lemon juice, sherry, and brandy to the bowl.

Whip and serve

  1. Once the sugar is nearly dissolved, add the cream and whisk the mixture well.

  2. Remove the froth as it rises and pour the syllabub into glasses.

  3. Prepare the syllabubs 24 hours in advance.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sherry + brandytop 6% of all pairs
    Smell alikemoderate
    Cooked together1,209 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Brandy + creamtop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  4. Lemon + sherrytop 17% of all pairs
    Smell alikemoderate
    Cooked together3,273 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream
Whisked into air bubbles, it forms the light, thick body of the syllabub.
Sherry
Adds acidity and wine flavour that balances the sweetness of the sugar.
Lemon juice
Acidity that thickens the cream as it mixes and brightens the flavour.
Fine sugar
Sweetens the dish and draws flavour from the lemon rind as it is pounded.
Brandy
Adds alcohol and aroma that complements the lemon and sherry.

The step that matters

Whisking the cream once the sugar is nearly dissolved. Cream whips best when the sugar is almost dissolved, since undissolved grains can make it gritty. Over-whipping can turn cream grainy or buttery, so stop once it holds soft peaks and the froth is removed as it rises.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, sherry, brandy, cream):

  1. Vanillafits better
  2. Apricotfits better
  3. Strawberryfits better
  4. Lemonthe original

Fit is the average pairing score against sugar, sherry, brandy, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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