Reprinted with permission from The Hamilton Cookbook by Laura Kumin (Post Hill Press)
Laura's notes: This simple whipped syllabub is an elegant drink/dessert. Its creamy froth rises to the top of a glass, leaving a refreshing lemony wine on the bottom. Although it takes only minutes to prepare, allow several hours between preparation and serving so that the froth and liquid have time to separate. Use glasses wide enough to allow a spoon for eating the topping, which is similar to a lemon mousse. Select a white wine variety based on how sweet you want the syllabub to be. (Keep in mind that the topping resembles lemon mousse.) Using a dry white such as a Sauvignon Blanc or Pinot Grigio will make the syllabub a bit tart, while a sweeter white, such as a Chenin Blanc or a Reisling, will make the syllabub taste more like a sweet
dessert.