Syllabub

Ingredients for 4 servings:

• 10 cl wine, white, dry
• 2 tbsp dry sherry
• 1 lemon(s), unsprayed
• 60 g sugar
• 30 cl cream
• nutmeg

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

English dessert

Peel the lemon zest in a thin spiral and squeeze out the juice. Let the wine, sherry, lemon juice and lemon zest steep for a few hours. Then dissolve the sugar in it, grate in the nutmeg and beat in the cream by hand until you have a light and fluffy cream. The syllabub won’t be quite as stiff as whipped cream, but almost. And it can be kept in the fridge for a good day without changing its consistency. What’s amazing is that, despite the high acidity, the cream doesn’t curdle if you carefully beat it in by hand. It’s important to beat the cream by hand and to know when to stop. Otherwise the mixture will separate and you’ll have little pieces of butter floating in the wine. This is almost impossible to achieve with an electric mixer.