# one eighth of a pint (75ml) sherry
# half a pint (300ml) double cream
# 2 oz. (50g) caster sugar
# juice and grated rind of half a lemon
# a few ratafias
# lemon slices, to decorate

Procedures :
# Stir together the lemon juice, grated lemon rind, sherry and sugar until the sugar has dissolved # Blend in the cream and whip lightly # Crush the ratafias and place in the bottom of individual dishes # Arrange the syllabub on top of the ratafias , decorate with lemon slices and serve chilled
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Category : Holiday