Based on an 18th century recipe, this simple yet delicious dessert is perfect for summer entertaining, and looks particularly stylish when served in tall fluted glasses.

Ingredients (6 Glasses)

1 pint of double cream

4 fl oz Rhenish Wine (German wine)

2 tbls dry sherry

4oz caster sugar

6 Sprigs of Rosemary (approx. 3” in height)

Method

Beat the cream, wine, dry sherry and sugar to a thick froth. Spoon in to 6 tall flute glasses. Lightly bruise the sprigs of Rosemary and insert a sprig in to each glass. Place in the fridge to stand and chill for 12 hours.

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