Culinary Insitute of New Orleans

Serves 4

1-1/4 cup Whipping Cream
3 tbsp. Sweet White Wine or Sherry
1/2 Orange (juice)
1/2 Lemon Zest (minced)
1/4 cup Superfine Sugar

To Decorate:
Summer Fruits

Whip all the ingredients together until thick and creamy. Carefully spoon into 4 glasses. Make the Syllabub a few hours in advance to let the flavors develop. Garnish with berries and serve with macaroon.