Put the lemon rind and juice,
honey and whiskey into a large bowl and leave to stand for as long
as possible to develop the flavors.
Gradually whisk in the cream until
the mixture begins to thicken.
Spoon into wine glasses and chill
until required.
If the syllabub is left for
several hours, it will separate into a thick cream on top and a
clear liquid at the bottom.
Whether served immediately as a
thick creamy concoction or after a few hours as a 2 layered dessert,
the syllabub should be decorated with grated nutmeg.
