Amaro D’ell Etna Syllabub

As we close out this year and move into a new decade. I am taking this time to reflect, decompress and give myself a break. When I have some time off cooking is something I love to do and it helps me relax and be in the moment. I highly suggest you make something fun, historical, decadent and perfect for a festive occasion. A syllabub is frothy special occasion boozy dessert that was very popular from 16th to 19th centuries that takes sometime to make but it so worth the wait. Often made with cream, lemon, sugar and with either wine or sherry. I wanted to make it even more flavorful and complex, so I picked Amaro D’ell Etna from Sicily because it has a holiday flavor profile and is perfect for this time of year. Once freezing was an option and ice cream came into play syllabubs were a thing of the past. Well we are here to change that…

“Syllabubs are one of the oldest of all English desserts, and they have been known in this country since the first American colonies were established. The odd-sounding name itself—sometimes spelled ‘sillibub’ —comes from the early English word ‘silly,’ meaning ‘happy.’ As you will see, it is a very happy alcoholic dessert indeed.” –James Beard

Recipe serves 6-8 

In a medium size mixing bowl mix together 3/4 cup Cane Sugar, the zest and juice of 1 Lemon, 3/4 cup Amaro Dell’ Etna. Mix together until the sugar is really blended and dissolved well into the lemon juice and Amaro.  Once it is mixed, slowly add 2 cups Heavy Whipping Cream to the mixture.  Then continue to mix and whisk- definitely recommend an electric hand mixer because I mixed around 13-14 minutes. Be patient it is worth the wait!  Once the Syllabub forms soft peaks you know it is ready. Next pour into desired serving glassware and then refrigerate for several hours.  You will see the dessert will start to separate a lil then you know it is ready. Shave some fresh nutmeg and cinnamon on the top and serve!

A little background on my preferred spirit:

Amaro Dell’ Etna- Made since 1901 in Sicily with 26 aromatic plants and herbs from the soil of Mt. Etna.  The distillery is located amongst orange groves very close to Mt. Etna which gives all the plants and herbs a unique volcanic soil essence. Tasting notes bitter orange peel, blood orange, licorice, cinnamon, vanilla, rhubarb, Smokey minerality, kola, clove.