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LOCATION: Recipes >> Desserts Pudding >> Syllabub 01

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Syllabub

150 ml (1/4 pint) dry white wine
30 ml (2 tbsp) lemon juice
10 ml (2 level tsp) finely grated lemon rind
7g g (3 oz) caster sugar
300 ml (10 fl oz) fresh double cream

Put the wine, lemon juice, rind and sugar into a bowl. Leave to
infuse for a minimum of 3 hours.

Add the fresh cream and whip until the mixture is softly stiff and
holds its shape. Do not overwhip as the mixture may curdle

Transfer to six glass dishes. Leave in a cool place for several
hours before serving.

Serves 6

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