Yield: 1 servings
|½ cup||Well-chilled heavy cream|
|2 tablespoons||Confectioners' sugar|
|3 tablespoons||Sour cream|
|2 teaspoons||Freshly grated lemon zest|
|Fresh lemon zest; removed with a|
|; vegetable peeler|
|; and cut into|
|; julienne strips|
In a bowl with an electric mixer beat heavy cream with sugar until it holds soft peaks. Fold in sour cream and lemon zest. Lemon cream may be made 1 hour ahead and chilled, covered. Whisk cream lightly before serving.
Serve cream garnished with zest.
Makes about 1⅓ cups.
Gourmet May 1995
Converted by MC_Buster.
Per serving: 92 Calories (kcal); 9g Total Fat; (86% calories from fat); 1g Protein; 2g Carbohydrate; 19mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.