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.