Lemon Honey & Pear Syllabub

A simple recipe for lemon, honey and pear syllabub. It's a creamy mousse like dessert, which can also be called a posset.

We are in the midst of National Honey Week, well to be accurate we are coming to the end of it, so for my second post today I give you my Lemon Honey & Pear Syllabub.

Oh and it's a keeper. It's so creamy and has such a wonderful flacvour.

I do love a syllabub!

National Honey Week

To celebrate National Honey Week, The New Zealand Honey Company sent me a jar of Manuka Honey with Lemon and a jar of Manuka Honey with Root Ginger.

I decided to put the honey with lemon to good use and make a syllabub.

The honey has a real silky quality to it, smoother than manuka honey usually is, it can be quite fudgey in texture sometimes. I thought it would mix well with the cream and I was right.

Making Syllabub

I usually make syllabub with white wine, but I had read that you can also make it with cider, so today I made my syllabub with pear cider.

The flavour of the final syllabub was much gentler than it is with wine. The resulting syllabub was divine. Smooth and creamy with undertones of lemon, honey and pear.

pin it for later

What is Syllabub?

Syllabub is an old English favourite. It can be traced back to time of the Tudors (1485 until 1603).

It was originally made from milk and cider.

Cows were milked directly into the cider barrel and the frothy liquid that resulted was left to thicken for a few days and voila syllabub.

Luckily it is a much easier and quicker process now.

How was a syllabub originally made?

This is an extract from The London and Country Cook from way back in 1749. You can see the recipe hasn't changed much in the last 300 years.

"Take a quart of thick cream, and half a pint of sack, the juice of two Seville oranges, or lemons; grate in the peel of two lemons; half a pound of double-refined sugar, pour it into a broad earthen pan, and whisk it well; but first sweeten some red wine, or sack, and fill your glasses as full as you chuse; then as the froth rises take it off with a spoon, and lay it carefully into your glasses, till they are as full as it will hold."

Charles Carter The London and Country Cook (London: 1749) 

Lemon Honey & Pear Syllabub

Yield: 2

Author: Jacqueline Meldrum

prep time: 10 Mcook time: total time: 10 M

A smooth and creamy syllabub with hints of honey, lemon and pear. A lovely light dish to serve at the end of a meal. Not one for the children though as it is made rich with alcohol, cider in this case. For a child-friendly version, use apple juice instead of apple cider

ingredients:

• 150ml/¾ cup double cream
• 4 tbsp manuka honey with lemon (you can use any honey)
• finely grated peel of 1 lemon
• 2 tbsp freshly squeezed lemon juice
• 2 tsp caster sugar
• 75ml/¼ cup pear cider

instructions:

1. Whip up the cream, honey, sugar, lemon peel and juice until thick. I used an electric whisk, but you can whisk it by hand.
2. Add the cider and blend until smooth and creamy.
3. Pour into two wine glasses and chill until ready to serve. It's as simple as that, but absolutely delicious.
4. Enjoy!

Calories
490.86

Fat (grams)
32.46

Sat. Fat (grams)
20.59

Carbs (grams)
51.68

Fiber (grams)
2.54

Net carbs
49.14

Sugar (grams)
45.36

Protein (grams)
3.65

Sodium (milligrams)
32.29

Cholesterol (grams)
100.86

syllabub, lemon syllabub, lemon posset. lemon mousse, pear syllabub, pear posset, pear mousse, lemon dessert, pear dessert, lemon pudding, pear pudding

dessert

British

Created using The Recipes Generator

New Zealand Honey Co.’s new Manuka ‘Plus’ range is available in Morrisons stores nationwide from 7^th May, 2012.

Disclosure: The New Zealand Honey Company sent me two jars of honey for review purposes. I was not required to write a positive review. Any opinions expressed are my own.