AN EVERLASTING SYLLABUB

An Everlasting Syllabub image

Provided by Betty Fussell

Time 10m

Yield 4 servings

Number Of Ingredients 6

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Rind and juice of 1 lemon
1/2 cup white wine
1/2 cup medium-dry Madeira or Sherry or brandy
1/4 cup sugar, or to taste
1 teaspoon nutmeg, freshly grated
2 cups heavy cream

Steps:

Grate the lemon rind finely, squeeze the juice and mix both with the white wine, Madeira and sugar.
Add nutmeg and beat in the heavy cream gradually with an electric beater or wire whisk. Beat until the cream forms soft peaks, but don't overbeat or the cream will become too dense.
Spoon the mixture into parfait or Sherry glasses and chill or serve at room temperature. If you want the cream and liquor to separate, make syllabub several hours ahead.
When ready to serve, garnish each glass with a sprig of rosemary, mint, lavender or a twist of lemon.