|Sweet white wine/Medium white wine||6 Tablespoon|
|Sifted icing sugar||75 Gram|
|Double cream||300 Milliliter (3 Deciliter)|
The texture and flavour of this syllabub improves if made the day before it is served.
Put the thinly pared rind, the strained juice, wine, brandy and sugar (the amount of sugar depends on the sweetness of the wine) into a large bowl.
Leave for at least 3 hours, or overnight.
Remove lemon rind.
Add cream and whisk steadily until the mixture is thick enough to stand in soft peaks.
Pile into small fluted or custard glasses and leave in a cool place for several hours before serving.