grated rind and juice of 1/2 lemon
1-2 tbls sweet sherry or brandy based liqueur
2 tbls caster sugar (superfine granulated)
250 ml (8 fl oz) double cream (heavy cream)
1 egg white (optional)
1-2 tbls sweet sherry or brandy based liqueur
2 tbls caster sugar (superfine granulated)
250 ml (8 fl oz) double cream (heavy cream)
1 egg white (optional)
method
1. Put the lemon rind, juice, sherry or liqueur, and sugar into a bowl.
2. Stir until the sugar is dissolved.
3. Add the cream and whip lightly, gradually increasing speed until the cream is firm but not very stiff.
4. Whisk the egg white, if used, until it holds soft peaks, and fold it gently into the cream.
2. Stir until the sugar is dissolved.
3. Add the cream and whip lightly, gradually increasing speed until the cream is firm but not very stiff.
4. Whisk the egg white, if used, until it holds soft peaks, and fold it gently into the cream.
serving amount
serves 4
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