Cream Sherry
A luxurious historical dessert beverage that blends the richness of heavy cream with the aromatic warmth of cinnamon and the distinct nuttiness of sherry wine. This chilled treat, similar to a traditional syllabub, involves infusing sweetened cream with spice before gently incorporating the wine to maintain a velvety consistency. Served ice-cold in delicate glasses, it provides a sophisticated and refreshing conclusion to a festive meal.
Ingredients
- 6 cups Heavy cream (Originally '1.5 Seer'. Converted to approx 6 cups (1.5 liters).)
- 1 cup Granulated sugar (Originally '0.5 Ratal' (0.5 lb). Converted to approx 1 cup.)
- 3/4 cup Sherry wine (Originally '1 glass'. Estimated as 6 fluid ounces.)
- 1 inch Cinnamon stick
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Instructions
- 1In a ceramic or earthenware bowl (originally 'kodi' vessel), combine the heavy cream, sugar, and the cinnamon stick. Stir well with a wooden spoon to dissolve the sugar.
- 2Place the mixture in an ice bath or refrigerator for 15 minutes to chill and allow the cinnamon flavor to infuse.
- 3Remove the cinnamon stick. While stirring continuously with a wooden spoon, gradually pour in the sherry wine little by little until fully incorporated.
- 4Pour the mixture into small crystal or glass serving glasses. Place the glasses in the refrigerator or on ice to chill thoroughly before serving.
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