I adore syllabub. It’s something to do with the fabulously light texture I think. That and the fact that it contains copious amounts of booze 😉 This recipe is quick to whip up (pardon the pun) and keeps for a day or two in the fridge before separating.
For 4-6 portions depending on size you need:
100ml white wine
juice 1 lemon
zest 1 lime
300ml double cream
Whisk everything together until light and fluffy. Spoon into glasses and devour.