Syllabub
Ingredients
- 300ml Whipping or
- Double Cream
- Small Wine Glass
- Sherry or Marsala
- 50g Caster Sugar
- 1 Lemon, Juice and
- Grated Rind
Method
Soak the sugar with the finely grated rind and juice and then add the wine and leave for 1 - 2 hours.
Whip the cream until soft peaks and whip in the sugar mixture.
Pour into individual glasses and lightly chill before serving.
This is a tangy and rich dessert so is perfect the way it is however it can be decorated with extra cream and fruit, or alternatively served with shortbread biscuits.
For variation a rose pink syllabub can be produced using sweet fruity red wine.