Stoned lemon cream

Yield: 1 servings

Measure Ingredient
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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