Syllabub

Whisk the grated lemon peel, lemon juice, cognac and sugar, then add enough dry white wine to make a total of about 0.2 liters. Meanwhile, stir until the sugar is dissolved and put it in the refrigerator for one night.

Before serving, pour the liquid whipped cream with half of the mixture in a large baking bowl. Both liquids must be well cooled or the whipped cream may curdle. Whip them with a handheld electric mixer, and when it starts to get creamy, pour in portions of the rest of the mixture until the syllabub is really nice and whipped. This will easily keep creamy for an hour in the fridge, but really, you could just as easily bring it to the table on the spot – with a touch of grated muscat.

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