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Sherry Syllabub
Preparation info
- Serves
4-6
- Difficulty
Easy
Appears in
By Anne Willan
Published 1989
Port or a sweet white wine such as Sauternes may be substituted for the sherry in this recipe.
Ingredients
½ cup 125 ml ¼ cup 60 ml</
Method
- In a large bowl, mix the sherry, brandy, lemon juice and sugar until the sugar is dissolved. Stir in the cream, set the bowl over ice, and beat until thick enough to hold a soft peak, 4-5 minutes.
- Spoon the syllabub into stemmed glasses and chill for at least 2 hours and up to 2 days. Sprinkle with ground nutmeg just before serving. Note On standing, syl