Syllabub is an English dessert that has been around since at least 1537. Towards the end of the 18th century ice cream became increasingly popular in England, evcntually usurping the syllabub's role as a light refreshment at the end of the meal.
This is a fabulous desert heaped into bowls with crushed amaretti biscuits sprinkled on top. Here I have given it a modern twist and used it as a sweet canapé.
Mix together the wine, sugar and lemon juice, cover the bowl with clingfilm and leave overnight.
The following day whip the cream until it holds soft peaks.
Making sure the mixer is on its slowest settings slowly add the wine mix a little at a time. Combine well and then add a little more. Once all the wine has been added continue to mix slowly until it thickens.
Spoon mix into a piping bag and pipe into chocolate cups. place in fridge until ready to serve. These can be made the day before an event.
You can use any wine you like. Traditionally people tend to use dry white, but you can also use fruit wines like this recipe has or even cider.
NOTES: I believe it is very difficult to get true double cream in the USA. Your best option is to purchase pasteurised -------- NOT 'Ultra-pateurised' Heavy cream. The most likely places to have this would be a whole food store.