SYLLABUB

A timeless English classic dessert and a great way to make use of the abundant lemons . Place the grated rind and juice of one lemon in a bowl with 1/2 cup of white wine ( your choice , I use Resling ) and 40gm of castor sugar . Leave this mix soak for an hour . Whip 300 ml of cream until it stands in peaks , then gradually( slowly )add the wine mixture and continue whipping until the mixture holds shape . Separate an egg and beat the egg white adding 40 gms of castor sugar in small increments until stiff . Carefully fold into the the cream mixture . Then divide between 4 chilled dessert ramequins and serve with dessert bicuits . So having read the recipe so far ....let me ask you the difference between a syllabub and and lemon fluff..Timeless Australian dessert ? It is the incorporation of the yolks ... which makes the differnce to the colour .