| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 1/4 |
pt |
Dry white wine |
| 2 |
tb |
Lemon juice |
| 2 |
ts |
(level) finely grated lemon rind |
| 3 |
oz |
Caster sugar |
| 10 |
oz |
(fl) fresh double cream |
INSTRUCTIONS
From: dug@demesne.demon.co.uk (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,
http://www.erols.com/hosey.
A Message from our Provider:
“Jesus welcomes you back”