Syllabub

This lemon syllabub is adapted from a Victorian recipe. It can easily be made vegan, using a rice-, soya- or coconut-based whipping cream. Commercial varieties of vegan whipping cream are available, or why not try making your own? The syllabub is great served with homemade hazelnut shorties.

Syllabub Can be vegan*

Ingredients ​1 small lemon ½ pint whipping cream/*vegan whipping cream 1½oz caster sugar 50ml white wine 2 tablespoons brandy Instructions

1. Finely grate and chop rind of lemon. Cover and set aside, leaving some longer strands for decoration.
2. Juice lemon and set aside.
3. Mix ½ tablespoon of rind and ½ tablespoon juice with cream and whip until thick and stiff, adding sugar a little at a time.
4. Fold in the wine and finally the brandy.
5. Pour into individual glasses.
6. Decorate with a little of the rind, and chill.