This rich brandy cream is prepared in minutes and tastes heavenly.
280 ml (1/2 pint) single cream
280 ml (1/2 pint) double cream
90 g (3 oz) soft brown sugar
Juice and finely grated rind of 2 large lemons
90 g (3 oz) sponge cake
2 tbsps brandy
30 g (1 oz) toasted flaked almonds
280 ml (1/2 pint) double cream
90 g (3 oz) soft brown sugar
Juice and finely grated rind of 2 large lemons
90 g (3 oz) sponge cake
2 tbsps brandy
30 g (1 oz) toasted flaked almonds
method
1. Mix the single and double creams in a small saucepan and stir in the sugar.
2. Cook over a low heat, until the cream begins to bubble and the sugar has melted. Stir the grated lemon rind into the cream mixture and allow it to cool in the saucepan.
3. Break the cake into fine crumbs, and divide these equally between 4 individual serving dishes.
4. Stir the brandy into the cream mixture together with the lemon juice.
5. Pour the cream mixture over the cake crumbs and refrigerate for 30 minutes, or until the cream has thickened.
6. Sprinkle the toasted almonds over the top of the cream before serving.
2. Cook over a low heat, until the cream begins to bubble and the sugar has melted. Stir the grated lemon rind into the cream mixture and allow it to cool in the saucepan.
3. Break the cake into fine crumbs, and divide these equally between 4 individual serving dishes.
4. Stir the brandy into the cream mixture together with the lemon juice.
5. Pour the cream mixture over the cake crumbs and refrigerate for 30 minutes, or until the cream has thickened.
6. Sprinkle the toasted almonds over the top of the cream before serving.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
