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      Title: Constance Hall's Syllabub Whipped Cream
 Categories: Alcohol,Sauces
      Yield: 1 Quart
 
      2 c  Cream (1 pt)
    1/3 c  Sugar
    1/2    Lemon: peel, cut into long
           -strips, then juice
      2 tb Sherry; for the sack
    1/4 ts Orange blossom water
           Extra grated zest; orange
           -and/or lemon, to serve
           -(optional)
 
  The most decadent whipped cream I've ever tasted: This is my best
  effort at describing the syllabub. It's sweet, but not too sweet.
  It's slightly boozy, but grounded by the acidity of the lemon and the
  unavoidable creaminess of the, well, cream.
  
  Stir together the cream, sugar, lemon juice, sherry, and orange
  blossom water. Add the lemon peel. Let sit for 1 hour.
  
  Remove the lemon peel. Whisk until a stiff foam forms using a standing
  mixer, a handheld mixer, or a whisk. Serve in small glasses or bowls.
  
  Recipe by Marissa Nicosia
  
  Recipe FROM: <https://emroc.hypotheses.org/1299>
 
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