| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Upper, Crust | 1 | servings | |
INGREDIENTS
| 600 | ml | Double cream |
| 100 | g | Castor sugar |
| Juice and grated rind of a lemon | ||
| A dash of sherry; (optional) |
INSTRUCTIONS
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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