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Syllabub
Syllabub
Ingredients # one eighth of a pint (75ml) sherry # half a pint (300ml) double cream # 2 oz. (50g) caster sugar # juice and grated rind of half a lemon # a few ratafias # lemon slices, to decorate |
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# Stir together the lemon juice, grated lemon rind, sherry and sugar until the sugar has dissolved
# Blend in the cream and whip lightly
# Crush the ratafias and place in the bottom of individual dishes
# Arrange the syllabub on top of the ratafias , decorate with lemon slices and serve chilled
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