Just the froth is the goal of whisking the mixture of a small amount of cream with a small amount of sweetened sack (dry sherry), flavored with a branch of rosemary and lemon juice, for the 1674 receipt (recipe) To make a very fine Sillabub. I always think of Ivan Day (a food historian from England) as he used the term "silly bubbles" when teaching about these early sillabubs. It is a learned technique to whisk fast and with a light hand to just obtain bubbles and not a whipped cream consistency. When the amount of the mixture gets to the whipped cream stage it is time to start anew with a little of the Liquor and a little of the Cream.
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