Syllabub, or, the Kitchn knows what I like
Sometimes I'm just a victim—the folks at the Kitchn have got my number and are just churning out dessert recipes this week that I must link to. First it was vanilla ice cream affogato with Scotch, and now it's blood-orange syllabub.
Some context: modern syllabub is a sort of flavored whip cream, made with wine or other spirits. It's lighter and less chilly than ice cream, cool instead of cold, and the alcohol gives it a sophisticated spike that frozen treats usually lack. More fascinating, though, is that the original recipe for syllabub included no whipping. A cow was milked directly into a pail of spiced wine, and the curdling which took place changed the milk into a sweet, cloud-like emulsion. The trick, however, only works with very fresh milk, and so a whipped version was developed as live cows became less available for parties.
In any case, I'd encourage anybody to go check out the recipe. It's ultra-simple, ultra-delicious, and will be quite the arrow in your dessert quiver.