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Ingredients
1 to 2 oz. dry sherry
2 egg whites
Juice of 1/2 lemon
2 Tbsp. superfine sugar
2/3 c. evaporated milk
Chocolate, grated
Method
Put the sherry into a bowl with the lemon juice and evaporated milk and whip until frothy and thickening.
Beat the egg whites until stiff.
Add the sugar and beat until smooth.
Fold this lightly into the cream and wine mixture making sure it is all blended.
Divide into dessert dishes.
Leave it until the next day in the refrigerator.
When ready to serve, there will be a clear golden liquid at the bottom and the top will be delicate mousse.
Garnish with grated chocolate if desired.
Notes
This is a modern version of a very old recipe for Syllabub.
Courtesy of member Elizabeth Ann Moser, House of Lancaster Cookery Book, 1986