Syllabub

Definition

syllabub /'sÇlǝbʌb/ n [C,U] မလိုင္၊ သၾကား၊ ဝိုင္ ႏွင့္ ၾကက္ဥအကာ ေရာေခါက္ထားေသာ စားဖြယ္။

Examples

1. ‘Delicious peach and white wine jelly with syllabub and honey sponge fingers
2. Cambridge-burnt custard and glazed lemon tart are the desserts at the festival
3. which will be on till Sunday next.’
4. ‘Typically
5. they were crushed and used in trifles; and used whole
6. as decorations and accompaniments for creams and syllabubs.’
7. ‘This
8. according to Elizabeth David
9. was the original syllabub.’
10. ‘In Elizabethan times a trifle was made with syllabub (a mixture of fresh milk and sweet wine)
11. Later followed the ‘proper’ custard made with double cream and eggs.’
12. ‘Or perhaps a dozen wild-boar sausages and a pot of syllabub shot through with crème de cassis (so Atkins!’
13. ‘We had a very pleasant meal: Thai fish cakes to start
14. bifteks with chips and salad
15. and berries and sillabub for dessert.’
16. ‘And then I'm going to take my left over syllabub trifle along to the beach for a New Year's day gathering with friends.’
17. ‘Whipping up enthusiasm at the Rural Forum as well as a delicious damson syllabub was Cumbrian chef and local food historian John Crouch.’
18. ‘Spoon the syllabub on top of the custard
19. cover with clingfilm and leave in the fridge for a good few hours for the flavours to ‘marry’.’
20. ‘Next week in OM Magazine: sex
21. syllabubs and sliced rare roast beef sandwiches’
22. ‘And Skye chef Shirley Spear
23. in her book The Three Chimneys (Mercat Press
24. £25)
25. offers a recipe for cranachan and lemon syllabub that includes a good slug of whisky.’
26. ‘Place a few sliced strawberries into small sundae glasses; top with the syllabub mixture then the remaining sliced strawberries and mint.’
27. ‘Pour the sugar into the wine mixture and beat gently with a whisk attachment
28. then pour in the cream and beat slowly until the syllabub starts to thicken.’
29. ‘Pile the syllabub in the middle of the pavlova
30. spreading it out to the edges
31. then spoon the cherry compote on top.’
32. ‘I think I love the names of trifles
33. possets
34. fools and syllabubs more than I enjoy eating them.’
35. ‘Making this syllabub was a daily task during the summer and autumn when I worked in the kitchens of a castle-turned-restaurant.’