Syllabub With Whipping Cream
|Lemon juice||1 Tablespoon|
|Granulated sugar||4 Tablespoon|
|Whipping cream||315 Milliliter (1 1/4 Cups)|
Put the lemon rind and juice, sherry and brandy into a small bowl.
Cover and leave overnight.
Strain the lemon mixture into a bowl and mix in the sugar to taste.
Stir in the cream.
Then using a wire whisk or electric beater beat until the mixture is thick and will hold its shape.
Serve the syllabub in small cups or tall wine glasses.