Norfolk Syllabub

• Scant ¼ pint white wine
• 1 tablespoon sherry
• 2 tablespoons

Put the wine, sherry and brandy into a basin. Peel the lemon or orange very thinly and squeeze out the juice. Put the peel and the juice into the wine mixture. Leave overnight, and remove the peel. Stir in the sugar until it dissolves. Add the cream and whip until the mixture forms soft peaks. Put into four tall glasses. This syllabub will hold its shape for twelve hours.