Syllabub

• 13 cup caster sugar
• 14 cup sherry wine
• 2 tablespoons cognac (or brandy will be great also)
• 2 tablespoons fresh lemon juice
• 1 lemon, zest of, & reserve a small amount for garnish
• 400 ml cream (use a cold heavy cream with 30-40 per cent butterfat)
• 1 pinch nutmeg, freshly grated
• 4 sprigs rosemary

1. Place the sugar into a large bowl, add the sherry, cognac, lemon juice and zest into the bowl.
2. Stir well, then cover, let sit at room temperature overnight to allow the flavours to blend.
3. Add the cream and a pinch of nutmeg to the sherry mixture and whip with a whisk until soft peaks form.
4. Spoon into 4 glasses and garnish each with a bit of lemon zest and a sprig of rosemary.

caster sugar, sherry wine, cognac, lemon juice, lemon, cream, nutmeg, rosemary

Taken from www.food.com/recipe/syllabub-464283 (may not work)