Syllabub
By James Martin
From Housecall
Ingredients
- 290ml/录 pint double cream
- 55g/2oz caster sugar
- 陆 lemon, finely grated zest
- 3 tbsp lemon juice
- 150ml/5fl oz sweet white wine or Madeira
Method
Warm the sugar, juices and zest gently until the sugar is dissolved and allow to cook completely.
Add the wine or Madeira.
Whip the cream to soft peaks. Fold in the wine mixture.
Pour into tall-stemmed glasses and chill well.
Serve decorated with grapes and a small sprig of rosemary.
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