Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¼ pint | Dry white wine |
| 2 tablespoons | Lemon juice |
| 2 teaspoons | (level) finely grated lemon rind |
| 3 ounces | Caster sugar |
| 10 ounces | (fl) fresh double cream |
From: dug@... (Dug Barthram)
Date: Sat, 5 Feb 1994 19:52:06 +0000 1. Put the wine, lemon juice, rind and sugar into a bowl. Leave to infuse for a minimum of 3 hours.
2. Add the fresh cream and whip until the mixture is softly stiff and holds its shape. Do not overwhip as the mixture may curdle 3. Transfer to six glass dishes. Leave in a cool place for several hours before serving. Serves 6.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .