One small British dessert cup of softly whipped cream folded with dry white wine, lemon and sugar, served cold without cooking or gelatine.
40 gCream
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2 tspWhite wine
8 gSugar
1 tspLemon Juice
0.1 gLemon zest
Chill a small narrow mixing bowl and a hand whisk for 5 minutes. Put all the cold cream and sugar in the bowl. Whisk by hand for 2-4 minutes until the sugar dissolves and the cream forms soft peaks; do not beat it stiff or grainy.
Mix all the cold dry white wine with the lemon juice and zest in a small cup. Gently fold this mixture into the soft whipped cream a little at a time, just until combined. Keep it airy; do not boil or continue beating into butter.
Spoon all the syllabub into one small dessert cup and refrigerate for 10 minutes. Serve the entire small cup as one portion while still soft and airy. No egg, gelatine, biscuits, berries, extra cream or garnishes are included.