In London, in 1969, I bought Elizabeth’s
These syllabubs are glorious things, as
Put the sherry, brandy, and lemon zest and juice in a bowl and let sit overnight. Strain, saving the liquid only.
Put the sugar in a nonreactive bowl with the strained sherry, and stir until the sugar is dissolved. Add the cream, nutmeg, and salt. Whisk the mixture for 5 minutes, or until it thickens enough to hold a soft peak on the whisk. It can become overbeaten in seconds, so be careful.
Spoon the syllabub into small (
These are perfection when made with the juice of Meyer lemons, or using the whole ripe fruit (seedless) chopped up. Quinces are divine cooked with water and sugar, pureed and mixed with double cream. Then there is the most famous of all fools, gooseberry: cook
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