grated rind and juice of 1 lemon
3 tbsp (60 ml) clear honey
2 tbsp (30 ml) whisky
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
1 egg white
flaked almonds, toasted, to decorate
1. Soak the grated rind in the lemon juice with the honey and whisky for 20 minutes.
2. Whip the fresh cream until softly stiff and gradually beat in the lemon mixture. Whisk the egg white until stiff then fold into the mixture.
3. Pile into individual glasses. Chill well and decorate with browned flaked almonds.