Wine syllabub

• 4 fl oz (100 ml) dry white wine
• thinly pared rind of 1 lemon

Put the wine and thinly pared lemon rind into a mixing bowl and leave to stand overnight so the wine takes the flavour of the lemon, then remove the peel.

Add the lemon juice, sugar and double cream. Whisk until thick and light. Spoon into eight individual serving glasses and chill for several hours. This syllabub is rich so portions should be small. Serve with sponge fingers or lang