Syllabub Recipe
Ingredients:
- # one eighth of a pint (75ml) sherry
- # half a pint (300ml) double cream
- # 2 oz. (50g) caster sugar
- # juice and grated rind of half a lemon
- # a few ratafias
- # lemon slices, to decorate
Directions:
- # Stir together the lemon juice, grated lemon rind, sherry and sugar until the sugar has dissolved
- # Blend in the cream and whip lightly
- # Crush the ratafias and place in the bottom of individual dishes
- # Arrange the syllabub on top of the ratafias , decorate with lemon slices and serve chilled