Syllabuh - cooking recipe

Ingredients

2 c. heavy cream
1/2 c. sugar
4 Tbsp. rum or brandy

Preparation

Whip the cream until stiff.
Fold in sugar and rum or brandy. Cover and chill in refrigerator for 1 hour or so.
Serve in sherbet glasses or punch cups with a faint dusting of nutmeg. Serves 4.