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Boozy Food with Spirits: Syllabub

Why aren’t we all eating syllabub? It’s a breeze to make and delicious. This one, based on Elizabeth David’s classic Everlasting Syllabub, doesn’t separate, so can be made in advance, and it doesn’t demand a whole bottle of wine. In fact, it doesn’t demand any and you can swap the sherry for dry white vermouth and the brandy for Grand Marnier or Cointreau. But whatever alcohol you use it must be drinkable, because, uncooked, the flavours come through loud and clear.

Serves 6-8

Zest and juice of one lemon

Zest of ½ an orange

Glass (120ml) of fino or manzanilla sherry

2 tbsp drinkable brandy

55g caster sugar

340ml double cream

A day in advance, put the citrus zest, juice, sherry and brandy in a bowl to soak.

The next day, strain this into a large basin, add the sugar and stir until it has dissolved. Add the cream and whisk until the mixture stands in soft peaks. An electric beater is invaluable, but be careful not to over-beat – there’s no going back once you have.

And that’s it. You could serve it with little almond biscuits, but no one will expect them (or need them).

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