Lemon Syllabub

• ½ pint (3 dl) double cream
• 4 oz (100

Measure the cream, sugar, finely grated lemon rind, strained lemon juice and sherry into a mixing basin. Whisk all together until quite thick – this may take 2–3 minutes. Spoon into six serving glasses and chill for several hours.

Serve with sponge finger biscuits.