Apple Cider and Clementine Syllabub

For many years now I have turned to this Lemon Syllabub for a quick and elegant dessert when entertaining guests. It is bright, refreshing, and can be made ahead of time, perfect for a summer evening. Of course it isn't summer anymore. We have falling leaves, pumpkins, halloween decorations, and occasionally a chill in the air (just not today, today we were pushing 80 and stripping off our long sleeves and sweaters just when we thought the cool weather would finally stick). As I was doing my research for this article I came across a wikipedia page that said of syllabub "It is reputedly most traditionally made by the milkmaid milking the cow directly into a jug of cider." Ah ha! Apple cider is perfect fall weather fare. So today in honor of the milkmaid and her cider I give you my version of a Fall Syllabub.

Apple Cider and Clementine Syllabub

1 cup heavy cream (raw if possible)

3 TBSP honey

1/4 cup of hard apple cider

1/4 cup freshly squeezed clementine juice (about 2 )

Zest from 1 clementine

cinnamon and/or nutmeg for dusting

Place cream in the freezer to get it extra cold while you juice and zest the clementines. Combine juice, zest, honey, and hard cider in a bowl, whisk well to combine. The honey will turn into small little granules. Remove cream from freezer and whisk  (by hand, electric beaters, or my favorite; a stand mixer) until the cream begins to form soft peaks. Slowly add the juice, honey and cider mixture. Continue to whisk until the Syllabub is about the texture of whipped cream (with honey granules). Chill until ready to serve. Garnish with cinnamon and/or nutmeg.