Plenty of cream and booze is a sure fire way to win your guests' vote
1. Finely grate the lemon peel and strain 4tbs of the juice into a large mixing bowl. Add the sugar, grated lemon peel, sherry and brandy. Stir until the sugar dissolves. Add the cream and beat the mixture well. Take off the froth as it rises, spoon into stemmed glasses and chill for 4-24 hours.
2. Although a syllabub can also be hot, alcoholic milky preparation, the old fashioned English version is always cold and must contain cream, wine and the grated rind and juice of a lemon.
3. A creamier and very delicious version can be made by continuing to beat the mixture until thick enough to hold a soft peak. NB: Ross alters this and cuts the alcohol down by half when she makes it.
From The Great Traditional Cookbook, John Midgley © The Bridgewater Book Co, Colour Library Books (1995). Reproduced by permission of Chrysalis Books Group Plc.
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