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Whipped Syllabub

ingredients

serves 4
50 ml (2 fl oz) sweet red wine or ruby port
250 ml (8 fl oz) double cream (heavy cream)
50 ml (2 fl oz) medium dry sherry
juice of 1/2 orange
grated rind of 1/2 lemon
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)

method

1. Divide the wine or port between 4 chilled stemmed glasses, and keep chilled.

2. In a bowl, whip the cream, adding the remaining ingredients gradually, in order, until the mixture just holds firm peaks.

3. Pile the cream, mixture into the chilled glasses. Serve as soon as possible.

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