Silly Bubbles-A Taste of Hearth Cooking

Just the froth  is the goal of whisking the mixture of a small amount of cream with a small amount of sweetened sack (dry sherry), flavored with a branch of rosemary and lemon juice, for the 1674 receipt (recipe) To make a very fine Sillabub.  I always think of Ivan Day (a food historian from England) as he used the term “silly bubbles” when teaching about these early sillabubs.  It is a learned technique to whisk fast and with a light hand to just obtain bubbles and not a whipped cream consistency.  When the amount of the mixture gets to the whipped cream stage it is time to start anew with a little of the Liquor and a little of the Cream.

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