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This is my interpretation of the classic English preparation of syllabub. It is a very quick dessert that looks stunning and can be served in a glass at a dinner party and made hours in advance. The technique used dates back to the Tudor ages but the first recipe I have found was in the Mrs Beeton cookbook. The idea is that the ingredients would be placed in a bowl and then left under the cow and the fresh "new" milk would be added. My recipe is along those lines but no cows are needed! For this recipe try to buy unwaxed lemons as they zest better and have no bitterness. Use fine caster sugar, and a relatively clear cider. The sherry can be anything you prefer but I like Bristol cream in this recipe.

Ingredients (makes 4-6)
Syllabub:
1 lemon zested
55g sugar
125ml Cider
1tblspn Amaretto
5 " Sherry
360ml dbl cream
Amoretti biscuits

Quince paste/puree: (this can be bought from most good food shops, if not you could try to make some buy cooking some quince in a thick pan and blending with some sugar and water)

Method:

Find some appropriate glasses to serve in. Ideally a good martini glass is perfect. Put these in the fridge to chill. Spoon the quince into the glasses, if using quince paste, just let it down with some warm water and a touch of sugar to the right consistency. Crumble some biscuits roughly onto this mixture. In a large bowl, pour in the lemon juice, fine chopped zest and the sugar and mix until the sugar dissolves. Mix this for at least 3-5 mins as it helps to soften the zest. Add to this all of the alcohol and mix. Let this size for 10 minutes and add the cream. The whisk this mix until light and fluffy. Spoon onto the crumbled biscuit mix and top with more crumbled biscuits. For a finish you can add some chopped berries like raspberry or blackberry. This can go back in the fridge to set for 1 hour and eat within 4 hours.

Enjoy!