Last night I was browsing my Crabtree and Evelyn cookbook (bought in Pershore a couple of weeks back) when this particularly rich version of syllabub caught my eye..
5 1/2 tablespoons white wine
1 to 2 tablespoons of brandy
5 1/2 tablespoons of castor sugar
250 ml of double cream
Carefully remove the zest from the lemons. In a bowl, combine 4 tablespoons lemon juice with the zest, the wine, brandy and sugar and set aside for at least 3 hours.
Strain the mixture through a sieve into a larger bowl and discard the zest. With a wire whisk or electric hand mixer set at low, beat the lemon mixture while slowly pouring in the cream and continue beating for 2 or 3 minutes, or until the syllabub is just thick enough to hold the marks of the whisk. Divide the syllabub among four bowls or glasses, cover with cling film and refigerate.
Eat on day of making.
This is far superior to my previous syllabub recipies! Apparently you can also substitute sherry for the white wine. I'm not a big fan of Christmas pudding so this would be a lovely dessert for Christmas Day.