Lemon Syllabub from The Times Cookery Book by Katie Stewart
Measure the cream, sugar, finely grated lemon rind, strained lemon juice and sherry into a mixing basin. Whisk all together until quite thick – this may take 2–3 minutes. Spoon into six serving...
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Cooking tools:
- Measuring cup
- Mixing bowl
- Whisk
- Grater
- Citrus press
- Fine-mesh sieve
- Spoon
- Glass
- Refrigerator
- Plate
- Chef's knife
- Cutting board
Ingredients
- sponge finger biscuits
- 4 tablespoons medium dry sherry
- rind and juice of 1 large lemon
- 4 oz (100 g) castor sugar
- ½ pint (3 dl) double cream
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