- 300ml pouring (whipping) cream
- 1 tablespoon caster sugar (or pure icing sugar)
- 100ml sweet sherry (or non-alcoholic alternative such as pear nectar)
- 1 teaspoon lemon juice
- 1 teaspoon finely grated lemon zest (optional)
- freshly grated nutmeg (to garnish)
- toasted flaked almonds (to garnish)
This syllabub can be served as is, or with crumbled macaroons or amaretti biscuits sprinkled over the top. It can also be piped into brandy snaps or baskets, or used as the cream layer in a trifle. Use a sweetish sherry or experiment with liqueurs, remembering that their colour will affect the ‘purity’ of the traditional white syllabub. I'm particularly partial to Grand Marnier, for its orange flavour, and hazelnut Frangelico – dilute the liqueur to taste. If you prefer an alcohol-free version, replace the liqueur with fruit syrup or a fragrant elderflower cordial.
|Using electric beaters, whip the cream and sugar on medium speed until the cream starts to thicken. Reduce the beater speed and, while still beating, add the sherry in a slow steady drizzle. Add the lemon juice and the zest, if using.
|Taste for sweetness, and add more sugar if needed. Increase the beater speed until the mixture forms a thick cream (the time will depend on the power of your beaters). Be careful not to over beat, as the syllabub may curdle or split.
|To serve, spoon the syllabub into dainty glasses and garnish with the grated nutmeg and flaked almonds.