Discover what life was like in Victorian England, and uncover the history behind the real Avis Crocombe - head cook for Lord and Lady Braybrooke at Audley End House in the 1880s.
Curated by: English Heritage (102 videos)
Buy your copy of our 'Victorian Way' cookery book: http://bit.ly/2RPyrvQ Visit Audley End House and Gardens for yourself: https://bit.ly/31K6exp Christmastime has come around again at Audley End House, so Mrs Crocombe is busy making a light and refreshing dessert: syllabubs. These posset-like lemon creams have a dash of brandy and sweet white wine, making them a delicious treat to cleanse the palate after the Christmas meal. English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: http://bit.ly/38Cv9lA INGREDIENTS • 1 (unwaxed) lemon • 55ml (2oz) of brandy • 250ml (1/2 pt) sweet white wine • 115g (4oz) caster sugar • 600ml (20oz) whipping cream • 2 egg whites METHOD Pare the lemon peel very finely (as little pith as possible) or grate it finely, and put it in a bowl along with the brandy, wine, sugar and cream. Stir to mix and leave in the fridge overnight to steep. The next day, beat the egg whites to soft peak. Now add the cream to the brandy mixture, whisking the whole until it starts to peak. Be careful not to overwhisk! Fold in the egg white. To serve, pile in soft folds into small glasses. Chapters 00:00 Intro 00:39 For this recipe, you will need... 01:02 Prepare overnight 01:39 Make the mixture 03:50 Serve into glasses 04:26 An ideal Christmastime dessert SUBSCRIBE TO OUR CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 FOLLOW US ON TIKTOK: https://bit.ly/3LPAF96 LIKE US ON FACEBOOK: https://bit.ly/3MevLDN FOLLOW US ON TWITTER: https://bit.ly/3pvFv3y FOLLOW US ON INSTAGRAM: https://bit.ly/3Balkei
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