Juice & grated rind of 2 lemons
1/2 c. sherry
3 tbsp. sugar
2 c. heavy cream
1/4 tsp. nutmeg
6 twists of lemon peel

Place lemon juice, grated rind, sherry and sugar in a bowl. Cover and leave in a cool place for at least an hour. Strain the liquid into another bowl and add the cream. Beat with an electric beater until the cream gets thick and begins to make ribbon, then pour it into individual glasses. Chill in the refrigerator for at least 2 hours.

Before serving, sprinkle a little nutmeg and place a twist of lemon on top of each portion.