| 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.
A Message from our Provider:
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