Whipped Syllabub

• ½ pint (double) cream
• ½ pint white wine
• 2 tablespoons

Put the cream into a deep bowl and pour in the wine from a height. Traditionally, cider or raisin wine was used, but a white wine came to be used most often, with two tablespoons brandy or sherry included. Add the sugar and the lemon rind, and whip the mixture briskly. As the cream rises, remove the top with a slotted spoon or fish slice. Place the light and fluffy cream in small glasses or cus