Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 600 millilitres | Double cream |
| 100 grams | Castor sugar |
| \N \N | Juice and grated rind of a lemon |
| \N \N | 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.