Syllabub
Instructions
Thoroughly wash the lemon and with a sharp knife, cut the Peel (yellow part only); put it in a bowl along with the sherry and leave to infuse for about 12 hours.
Go sherry through a colander and pick it up in a large bowl, add the Cognac and stir; Add the cream, egg white, sugar and nutmeg.
Whip the mixture with electric mixer, until foamy and homogeneous cream.
Pour into cups and keep in the refrigerator for at least 5 hours.
Serve the Syllabub in the same cups, recommending to diners to mix gently before use.
Ingredients and dosing for 6 persons
- 20 cl of dry sherry
- 2 tablespoons of cognac
- 40 cl of fresh cream
- 1 egg whites
- 1 lemon
- 50 g of sugar
- 1 pinch of nutmeg