Solid Whipt Syllabub
Juice and zest of one lemon
1 tablespoon of sugar
1 3/4 cups of heavy cream
1 cup superfine sugar (regular granulated sugar should work in a pinch)
1 cup medium-dry white wine or white grape juice
Stir half of the lemon zest with the rest of the ingredients in a deep bowl.
Then add enough sugar to make it sweet but not too sweet. (The amount will depend on the sweetness of the wine/juice.)
Beat it all together in the bowl until it is thick enough to stand in peaks.
Spoon it into dessert glasses or whatever you will be serving the syllabub in, and then refridgerate overnight.
This recipe has been adapted from The Jane Austen Cookbook by Maggie Black and Deirdre Le Faye