Take one cow …

Syllabub – even the name is delicious – is a delectable mousse made by vigorously mixing wine with milk, traditionally straight from the cow, and it’s been popular for centuries.

If there’s no cow handy the milk can be whipped with birch twigs, aerated with a special bellows apparatus – or simply whisked with an electric blender. These days it’s usually made with plenty of cream and there are endless variations with brandy, cider, herbs etc.

Rather than give more detail and recipes I don’t think I can do better than point you to an excellent blog and website by Ivan Day, food historian, and a great recipe from Nigel Slater.

(And by the way, we reckon Late Harvest dessert wine as a great wine for this dish).