rind of 1 lemon, thinly sliced
4 tablespoons lemon juice
1/2 cup white wine or sherry
2 tablespoons brandy
1/3 cup caster sugar
1 cup cream, lightly whipped
grated nutmeg
4 tablespoons lemon juice
1/2 cup white wine or sherry
2 tablespoons brandy
1/3 cup caster sugar
1 cup cream, lightly whipped
grated nutmeg
method
1. Place the lemon rind, lemon juice, wine and brandy in a bowl, cover and leave a few hours or overnight.
2. Strain into a large bowl and add the sugar.
3. Stir until sugar is completely dissolved.
4. Slowly pour in lightly whipped cream, stirring vigorously all the time.
5. Whisk the mixture until it forms soft peaks.
6. Pile into a glass bowl or individual sweet glasses and sprinkle with nutmeg.
7. Serve with sponge fingers.
Note: Solid syllabub will keep for 2 days in a cool place (not the refrigerator).
2. Strain into a large bowl and add the sugar.
3. Stir until sugar is completely dissolved.
4. Slowly pour in lightly whipped cream, stirring vigorously all the time.
5. Whisk the mixture until it forms soft peaks.
6. Pile into a glass bowl or individual sweet glasses and sprinkle with nutmeg.
7. Serve with sponge fingers.
Note: Solid syllabub will keep for 2 days in a cool place (not the refrigerator).
serving amount
serves: 4-6
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