(Serves six)
2 large lemons
1 teaspoon local honey
2 tablespoons cognac
3 to 4 tablespoons rich oloroso sherry
Freshly grated nutmeg
600ml chilled double cream
Grate the lemon zest into a small bowl, and squeeze in two tablespoons of juice. Add the honey, cognac, sherry and a little nutmeg. Cover and refrigerate overnight. The next day, stir in the cream, and whisk until foamy. Spoon into wine glasses and chill until required. Serve with sponge fingers, brandy snaps, almond biscuits, or crisp cigarette-shaped wafers.
If you leave the syllabub for several hours, it will separate into a thick cream on top and clear liquorous whey at the bottom. It is very good like this but equally very good freshly whipped.