Syllabub with strawberries

• ½ pint (300 ml) double cream
• 4 oz (100

Put the cream, sugar, finely grated lemon rind, lemon juice and sherry into a mixing bowl. Beat together for about 2–3 minutes until thick and light. Hull the strawberries and slice into the base of six individual serving glasses, reserving 3 strawberries for decoration. Spoon the syllabub mixture into the glasses and chill for several hour