Syllabub recipe

This is a very old frothy English drink. The original version was made from warm milk, freshly milked from the cow and then mixed with ale, cider or wine.

2/3 cup sweet, white wine
1 tablespoon Bristol cream sherry
2 tablespoons brandy
1 fresh, juicy lemon or orange
2 tablespoons superfine sugar
8 ounces heavy cream

Place wine, sherry and brandy in a large stainless steel bowl. Carefully peel the zest part of the rind only from the lemon or orange, add half the zest and all the juice to the liquid, and put the other half of the zest aside, wrapped in foil. Leave overnight so that the oils from the zest mingle with the liquid.

The following day remove the zest and discard. Stir the sugar into the liquid until it dissolves. In another bowl, whip the cream (straight from the refrigerator) until stiff; fold into the liquid. Spoon the whole concoction into wine glasses. Let stand in the refrigerator for 2 hours, then top each glass with very thin shreds of lemon or orange peel that you have reserved.