posted: Sunday, 12 November 2023
Day 2 of the 'English Banqueting and Dessert Dishes' course at the School of Artisan Food with Ivan Day and today we worked on making a whipped syllabub (using a handwritten recipe from ~1670 and placing into glasses from the 1700s) using birch whisks plus a handmade syllabub pump, cooking wafers and making figures & decorative pieces from the different pastes all whilst learning so much more from Ivan.
The end result of all our hard work was flummeries, marzipans, gingerbreads, syllabubs unmoulded, shaped & served and then it was time to enjoy some with a glass of Hippocras wine
