| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | German | Desserts, German, Cooper | 6 | Servings |
INGREDIENTS
| 1/2 | pt | Heavy cream; whipped |
| 1/4 | l | Red or white wine |
| 2 | Eggs | |
| 60 | g | Sugar |
| Juice of 1/2 lemon | ||
| Grated lemon peel of 1/2 lemon | ||
| 1 | ts | Cornstarch |
INSTRUCTIONS
Mix together, except for whipped cream, in double boiler. Heat on low flame until it bubbles. Keep stirring with wire whip. After big bubbling, take from flame; keep stirring. Cool until room temperature. Whip the whipped cream into mixture. Pour into wine or champagne glasses and refrigerate. Recipe by: Herr Springer Posted to recipelu-digest Volume 01 Number 333 by Sewgoode@aol.com on Dec 1, 1997
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