Whipped Cream-Syllabub

An old English recipe, syllabub is simple and, although rich, quite refreshing. It can be swirled on trifle or over fresh fruit. Layer it in a bowl with sherry-moistened sponge and fruit as an alternative to trifle. Serve crisp, light biscuits with syllabub.

1. Mix 75 g caster sugar, 100 ml either medium or sweet sherry and 2 tbsp brandy with the finely grated rind and juice of 1 lemon. Chill, then pour the mixture into 300 ml double cream in a bowl, stirring with a whisk.

   

2. Whip the cream mixture until it is light and thick and holds the trail of the whisk in soft swirls. Transfer to 6 dishes and chill for up to 2 hours before serving. (If it stands for any longer it will separate.)