Syllabub

The source for this recipe is from Mary Smith's 1772 cookbook, The Complete House-keeper, and Professed Cook, which Gilly Lehmann modernizes in her book, The British Housewife. This is one of those great recipes that translates easily to the 21st-century palate while providing a unique tasting experience. The best part of the dessert is that you prepare it far before the meal, so it make the perfect dinner party dish.

Here's the original recipe: “Put a pint of cream in a bowl with a quarter of a pound of loaf sugar, the rind of one lemon grated and shred fine, the juice of two lemons, two glasses of Madeira wine, and one glass of brandy; let it stand one hour, whisk it well, and as the froth rises take it off, and put it into the syllabub glasses, - fill them as high as you can, and do so ‘till all your cream is whisked; let them stand all night; the next morning they will be clear at the bottom.”

Now try Gilly Lehmann's update:
8 fl. oz. (1 cup) thick cream
2 oz (1 quarter cup) caster sugar
rind of generous half and juice of one small lemon (= 1.5 fl. oz. juice)
scant 4 fl. oz. (1 half cup) Madeira
scant 2 fl. oz. (1 quarter cup) brandy
6 stemmed wine glasses

Grate lemon rind into large bowl. Add lemon juice, sugar, Madeira and brandy. Stir to mix well, then put in fridge with electric beaters in bowl to chill for an hour. Stir to dissolve sugar and return to fridge for another hour, or leave overnight.

Add cream and whip on slow, then on medium speed until mixture holds shape softly. This will take some time and will make a terrible mess - do it in the sink.

Spoon into glasses and leave in fridge for at least 24 hours, preferably 48 or more, so that mixture separates into clear liquid at bottom and light froth on top.