Syllabub

Name: Syllabub
Ingredients: 13 cup caster sugar; 14 cup sherry wine; 2 tablespoons cognac (or brandy will be great also); 2 tablespoons fresh lemon juice; 1 lemon, zest of, & reserve a small amount for garnish; 400 ml cream (use a cold heavy cream with 30-40 per cent butterfat); 1 pinch nutmeg, freshly grated; 4 sprigs rosemary

8 ingredients

4 steps

Ingredients

13 cup caster sugar
14 cup sherry wine
2 tablespoons cognac (or brandy will be great also)
2 tablespoons fresh lemon juice
1 lemon, zest of, & reserve a small amount for garnish
400 ml cream (use a cold heavy cream with 30-40 per cent butterfat)
1 pinch nutmeg, freshly grated
4 sprigs rosemary

Directions

1

Place the sugar into a large bowl, add the sherry, cognac, lemon juice and zest into the bowl.
2

Stir well, then cover, let sit at room temperature overnight to allow the flavours to blend.
3

Add the cream and a pinch of nutmeg to the sherry mixture and whip with a whisk until soft peaks form.
4

Spoon into 4 glasses and garnish each with a bit of lemon zest and a sprig of rosemary.