For a variation, Day-Lewis sometimes fills the glasses halfway up with the syllabub, adds a little raspberry puree or a few chopped white peaches or strawberries, and then tops them off with the remaining syllabub, to create a fruity middle section to the dessert.
- 1⁄3 cup superfine sugar
- 1⁄4 cup oloroso sherry
- 2 tbsp. cognac
- 2 tbsp. fresh lemon juice
- Zest of 1 lemon, reserve a small amount for garnish
- 1 3⁄4 cups plus 2 tbsp. cold heavy cream (preferably unhomogenized)
- Pinch of freshly grated nutmeg
- 4 sprigs rosemary
- Put sugar, sherry, cognac, lemon juice, and zest into a large bowl. Stir well, then cover and let sit out at room temperature overnight to allow the flavors to meld.
- Add heavy cream and a pinch of nutmeg (just “a suspicion”, says Day-Lewis) to the sherry mixture and whip with a whisk until soft peaks form. Spoon into 4 glasses and garnish each with a bit of lemon zest and a sprig of rosemary.