Lemon Syllabub

• 1 small lemon
• 1 tsp clear honey
• 2 tbsp cognac

Grate the lemon zest into a small bowl and squeeze in 1 tablespoon lemon juice. Add the honey, cognac, sherry and a little nutmeg. Cover and refrigerate overnight. Next day, stir in the creams and whisk until foamy. Spoon into wine glasses and chill until required. Serve with sponge fingers, brandy