Syllabubs fall into three categories: Everlasting, Whipt and From the Cow. The first is essentially a flavored cream pudding; the second is similar, but floated in a glass of sweetened wine. The last is the result of the curdling that occurs when warm milk is squirted directly from a cow into a bowl of cider.
Serves 4 to 6.
1 large lemon
1 cup sugar
1 cup sherry
1 cup double cream
Grate the rind from your lemon, leaving all the white pith on the fruit.
Squeeze and strain juice into a bowl, then add lemon rind and stir in the sugar, sherry and cream.
Whisk, slowly to begin with, until thick.
Pour into a serving dish or into individual dishes and chill for a minimum of 2 hours.