| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
St, Ivel |
1 |
servings |
INGREDIENTS
| 25 |
g |
St Ivel Gold Light; (1oz) |
| 25 |
g |
Plain flour; (1oz) |
| 450 |
ml |
Semi-skimmed milk; (3/4 pint) |
| 40 |
g |
Caster sugar; (1.5oz) |
|
|
Finely grated rind of 1 small orange |
|
|
Finely grated rind of 1 lemon |
|
|
Finely grated rind of 1 lime |
INSTRUCTIONS
Place the St Ivel Gold Light, flour and milk in a saucepan. Heat
gently, whisking continuously, until the sauce comes to the boil and
thickens. Simmer gently for 3 minutes, whisking.
Add the sugar and citrus fruit rinds and mix well. Reheat gently
before serving.
Serve the hot citrus sauce with low fat ice cream, sorbet or fruit.
Variation:
Omit the citrus fruit rinds and stir in 30ml (2 tbsp) sweet sherry,
brandy or whisky. Reheat gently before serving.
Omit the citrus fruit rinds and stir in 30ml (2 tbsp) rum and 50g
(2oz) chopped raisins. Reheat gently before serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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