Lemon Syllabub

submitted by the Tidy Gardener ...

This is a quick and easy dessert for a supper party and looks very pretty served in individual goblets, wine glasses or small bowls. Serves 4-6.

Ingredients

1 large lemon
4 fl oz. dry or medium white wine
3-4 tablespoons of caster sugar
10 fl oz. carton of double cream (I use Elmlea)
chopped pistachio nuts or crushed pralines to decorate

Method

1. Grate the rind delicately off the lemon so there is no trace of pith.
   
2. Put in a bowl with the lemon juice, wine and 3 tablespoons of sugar.
3. Leave to infuse for an hour or so, stirring occasionally to dissolve the sugar.
   
4. Strain out the lemon rind just before using.
   
5. Put into a large mixing bowl and gradually add the cream, whisking steadily until the mixture stands in peaks.
   
6. Taste and add more sugar if necessary.
7. Spoon the syllabub into individual goblets, glasses or bowls
8. Chill in the fridge if there is time. It can be served immediately or left overnight.
   
9. Decorate with chopped pistachio or crushed pralines and serve with French tulle biscuits.