METHOD

This dessert can be made a day ahead and kept in the fridge until required.

1. Finely grate the lemon zest and squeeze the juice into a bowl.

2. Let the zest stand in the juice for at least 1 hr (for a really zingy taste, leave for up to 6 hrs}.

3. Add the brandy and sherry to the iuice, and then add the sugar. Stir until dissolved.

4. Whip the cream thoroughly. Blend the liquid into the whipped cream until a smooth, soft curd is produced.

5. Spoon the mixture into wine glasses and chill in the fridge for 3 hrs. Serve straight from the fridge, decorated with extra lemon zest, if you like.