Solid Syllabub

A nineteenth-century recipe which is the one I generally make myself.


  • 6 oz. (180 g.) caster sugar
  • grated rind of 2 lemons and their juice
  • 3 tablespoons brandy
  • 3 tablespoons sherry
  • 1 pint (6 dl.) cream


Grate the lemon peel or slice it off very finely, with as little of the white as possible. Leave it to soak in the juice of the lemons for 2 or 3 hours. Strain it over the sugar. Stir in the brandy and sherry. Pour in the cream. Beat till stiff. It should just hold its form when piled up. Pile it into small glasses and chill. It tastes better if it is made the day, or at least some hours, before it is wanted.

Replace the lemon juice, brandy and sherry with 6 oz (180 g.) sieved raspberry or strawberry pureée in season, or with a pureée of fresh apricots (in which case retain the lemon juice).