Lemon syllabub

Serves 6
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Indy Lifestyle Online

200g/7oz caster sugar
200ml/7fl oz dried sherry, such as fino
The juice and zest of one lemon
600ml/1 pint double cream

Combine the sugar, sherry, lemon zest and juice in a bowl. In a different bowl, lightly whip the cream just enough to thicken it slightly.

Now gently fold the sherry mixture into the cream until just combined – the lemon juice will continue to thicken the cream.

Spoon the syllabub into small glasses and refrigerate for an hour or so to just chill before serving.