St Clements Syllabub

• 4 oranges
• 1 lemon
• 3 tablespoons vanilla sugar (or superfine sugar and 1/2 tsp vanilla extract)
• 10 fluid ounces double cream
• 1 tablespoon brandy (optional) or 1 tablespoon Grand Marnier (optional)

1. Zest half of an orange and half of the lemon.
2. Blanch the zest in boiling water for 2 minutes, then immediately drain, run under cold water and drain again.
3. Set aside.
4. Juice the oranges and the lemon, then place the juices in a small pan.
5. Bring to a hard boil, and continue boiling to reduce the liquid to 3 to 4 tablespoons.
6. Place in a large bowl and leave to cool.
7. When the juice has reached room temperature, add the sugar, cream and brandy or Grand Marnier (if using).
8. Whisk the mixture until it softly holds its shape.
9. Divide mixture between four suitably-sized glass dessert bowls or glasses.
10. Decorate with the orange and lemon zest, and chill in the fridge.
11. Note, syllabub must be consumed within 3 hours of preparing.
12. One, two,three, sing!
13. "Oranges and lemons, say the bells of St Clements; You owe me five farthings, say the bells of St Martins; When will you pay me?, Say the bells of Old Bailey; When I grow rich, say the bells of Shoreditch; When will that be?, say the bells of Stepney; I'm sure I don't know, says the great bell at Bow; Here comes a candle to light you to bed, Here comes a chopper to chop off your head, Chop chop chop chop the last man's head!
14. ".

oranges, lemon, vanilla sugar, cream, brandy

Taken from www.food.com/recipe/st-clements-syllabub-124396 (may not work)