3 Lemons zested and juiced
100g of caster sugar
300ml of medium dry sherry
Two sprig of rosemary
600ml of double cream
The day before the syllabub is needed: In a bowl put in sherry, juice of the lemons the lemon rind, caster sugar and rosemary Cover and leave overnight to let the flavours develop
Next day strain the liquor On a machine start to beat the cream and gradually add the sherry/lemon liquor until the cream holds its own shape Do not over beat or it will curdle.
Serve into glasses with almond biscuits or on a Pavlova base with lemon curd.