The first syllabubs were made centuries ago by dairy maids, who would direct the warm milk straight from the cow into a pail containing sherry or cider. The froth was then skimmed off and served for breakfast. These days, syllabub is thicker and richer, and so called "everlasting" because it can be kept in the glass for several hours before serving.
SERVES 4
finely grated rind and juice of 1 lemon
75 g (3 oz) caster sugar
15 - 30 ml (1-2 tbsp) brandy
30 ml (2 tbsp) sweet sherry
300 ml (10 fl oz) fresh double cream
lemon twists, to decorate
1. Soak the lemon rind in the juice for 2 - 3 hours, then mix with sugar, brandy and sherry. Stir until dissolved.
2. Whip the cream lightly until it is just beginning to hold its shape, then gradually add the liquid, whipping continuously. Take care not to over-beat. Chill before serving in glasses, decorated with lemon twists.
