|600 millilitres||Double cream|
|100 grams||Castor sugar|
|Juice and grated rind of a lemon|
|A dash of sherry; (optional)|
Place the cream, the sherry and 50g/2oz of the sugar in a heavy-based sauce pan and allow to bubble gently until all the sugar has dissolved.
Place the lemon rind, lemon juice and remaining sugar in a large heat-proof bowl.
Place the bowl on the floor and then, from a minimum height of six feet, slowly pour the cream mixture into the bowl.
Pour into a serving dish and allow to cool in a fridge.
Serve with fresh fruit.
Converted by MC_Buster.
NOTES : From the kitchen of sister cooks Vera and Norma Lambert. The secret lies in adding the cream from a height.
Converted by MM_Buster v2.0l.
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