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Spring Syllabub

Recipe by Matt Lee and Ted Lee

Blog Post April 2013  
Photo by Andrew Cebulka

We can thank the English for syllabub, a comforting holiday treat. In the eighteenth century, this frothy dessert made its way to the South and has been a classic ever since. Traversing the ethereal space between liquid and solid, this after-dinner delight is light and airy with a solid amount of sweetness. Usually consumed as a way to continue basking in the post-holiday glow, Matt Lee and Ted Lee of Charleston, South Carolina are serving it in a most unusual fashion. This spring they added it to their vegetarian menu and pleased guests at their outdoor dinner party, ultimately surprising them with an ideal palate cleanser. Their version is vivacious and timely with an unexpected twist: a dusting of black pepper.

Syllabub with Strawberries and Black Pepper

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