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Title: Constance Hall's Syllabub Whipped Cream
Categories: Alcohol,Sauces
Yield: 1 Quart

2 c Cream (1 pt)
1/3 c Sugar
1/2 Lemon: peel, cut into long
-strips, then juice
2 tb Sherry; for the sack
1/4 ts Orange blossom water
Extra grated zest; orange
-and/or lemon, to serve
-(optional)

The most decadent whipped cream I've ever tasted: This is my best
effort at describing the syllabub. It's sweet, but not too sweet.
It's slightly boozy, but grounded by the acidity of the lemon and the
unavoidable creaminess of the, well, cream.

Stir together the cream, sugar, lemon juice, sherry, and orange
blossom water. Add the lemon peel. Let sit for 1 hour.

Remove the lemon peel. Whisk until a stiff foam forms using a standing
mixer, a handheld mixer, or a whisk. Serve in small glasses or bowls.

Recipe by Marissa Nicosia

Recipe FROM: <https://emroc.hypotheses.org/1299>

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