This syllabub has a frothy head, with the lemon juice and wine settling in the bottom of the glasses.
ingredients
serves 4
200 ml (1/3 pint) double cream (heavy cream)
2 egg whites
1/3 cup (75 g) 3oz castor sugar
juice of 1/2 lemon
scant 1/2 (us) cup (100 ml) sweet white wine or sherry
crystallized lemon slices to decorate
method
1. In a large bowl, whip the cream until it just holds its shape.
2. Put the egg whites in a clean, grease free mixing bowl and whisk until they form soft peaks.
3. Fold the sugar into the egg whites, then gradually add the lemon juice and wine or sherry.
4. Fold the egg white mixture into the whipped cream.
5. Pour into glasses and refrigerate for about 2 hours.
6. Remove 20 minutes before serving.
7. Serve decorated with the crystallized lemon slices.
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