Yield: 2 servings
|1 \N||Sprig fresh rosemary|
|\N \N||Juice and zest of 2 lemons|
|4 tablespoons||Dry white wine|
|120 grams||Caster sugar|
|500 millilitres||Double cream|
|\N \N||Lemon zest and fresh rosemary sprigs to|
|\N \N||; garnish|
Bruise the sprig of rosemary and leave to infuse in the fridge for 30 minutes with the wine, lemon juice and zest and sugar.
Strain and stir the cream into the infusion.
Whisk until thick and pour into serving glasses. Garnish with lemon zest and rosemary.
As an alternative to rosemary try lemon geranium leaves, rose petals, elderflowers, lavender or sweet cicely.
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