pared zest and juice of 1 lemon
125ml/4fl oz/½ cup medium dry white wine or sherry
2 tbsp brandy
50g/2oz/4 tbsp caster (superfine) sugar
300ml/½ pint/1¼ cups double (heavy) cream
freshly grated nutmeg to dust
1 Put the lemon zest and juice in a bowl with the wine or sherry and brandy. Leave to stand for several hours.
2 Strain the liquid into a large bowl and stir in the sugar.
3 Gradually add the cream, whipping between each addition, until it just holds its shape.
4 Divide the syllabub among four serving glasses. Chill in the refrigerator for 1 hour before serving dusted with nutmeg..