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.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments