finely grated rind of 1 lemon
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
3 tbsp (60 ml) lemon juice
75 ml (5 tbsp) Riesling or White Bordeaux
2 egg whites
3 tbls (25 g) icing sugar (confectioners sugar), sifted
sponge fingers to serve
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
3 tbsp (60 ml) lemon juice
75 ml (5 tbsp) Riesling or White Bordeaux
2 egg whites
3 tbls (25 g) icing sugar (confectioners sugar), sifted
sponge fingers to serve
accompaniments
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method
1. Put the grated lemon rind into a large, deep bowl. Pour in the fresh cream, stir and leave to chill in the refrigerator for 1 hour.
2. Combine the lemon juice with the wine.
3. Whip the fresh cream until softly stiff. Gradually whisk in the wine until the mixture holds its shape. Do not overwhip as the mixture may curdle.
4. In a clean bowl, whisk the egg white until softly stiff, add the sifted sugar and whisk again. Fold evenly into the fresh cream.
5. Divide the mixture between six stemmed glasses. Chill for up to 1 hour. Serve with sponge fingers.
2. Combine the lemon juice with the wine.
3. Whip the fresh cream until softly stiff. Gradually whisk in the wine until the mixture holds its shape. Do not overwhip as the mixture may curdle.
4. In a clean bowl, whisk the egg white until softly stiff, add the sifted sugar and whisk again. Fold evenly into the fresh cream.
5. Divide the mixture between six stemmed glasses. Chill for up to 1 hour. Serve with sponge fingers.
serving amount
serves 6
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