1 large lemon
1/2 cup (4 oz) 125 g caster sugar (superfine granulated)
2 1/2 fluid oz. sherry
1/2 pint double cream (heavy cream)
1/2 cup (4 oz) 125 g caster sugar (superfine granulated)
2 1/2 fluid oz. sherry
1/2 pint double cream (heavy cream)
method
1. Grate the rind from the lemon, leaving all the white pith on the fruit.
2. Squeeze and strain juice into a bowl, then add lemon rind and stir in the sugar, sherry and cream.
3. Whisk slowly to begin with, until thick.
4. Pour into a serving dish or into individual dishes and chill for a minimum of 2 hours.
2. Squeeze and strain juice into a bowl, then add lemon rind and stir in the sugar, sherry and cream.
3. Whisk slowly to begin with, until thick.
4. Pour into a serving dish or into individual dishes and chill for a minimum of 2 hours.
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