An Everlasting Syllabub

1. 1

   Grate the lemon rind finely, squeeze the juice and mix both with the white wine, Madeira and sugar.

2. 2

   Add nutmeg and beat in the heavy cream gradually with an electric beater or wire whisk.

3. 3

   Beat until the cream forms soft peaks, but don't overbeat or the cream will become too dense.

4. 4

   Spoon the mixture into parfait or Sherry glasses and chill or serve at room temperature.

5. 5

   If you want the cream and liquor to separate, make syllabub several hours ahead.

6. 6

   When ready to serve, garnish each glass with a sprig of rosemary, mint, lavender or a twist of lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.