Brandy Syllabub

Serves 6. Suitable for vegetarians and is gluten and wheat free. Eggless.

Only 10 minutes preparation time plus infusing and chilling.

Ingredients list

Rind and juice of 1 lemon
75 g Caster Sugar
1 tbsp Cognac or Brandy
5 tbsp Sweet White Wine
300 ml Double Cream

Method

1. Place the lemon rind, juice, sugar, brandy and wine in a bowl.  Mix well and leave to stand for 2 hours.
2. In a mixing bowl, whisk the cream until it forms soft peaks.
3. Strain the infused brandy mixture into the cream and whisk until well blended.
4. Transfer to small serving glasses and chill for at least 1 hour.  Serve chilled with sponge fingers.