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Sweet Mousseline Sauce

Serve this frothy fiance over light steamed or baked puddings, fruit desserts or Christinas pudding.

ingredients

makes about 300 ml (1/2 pint)
2 whole eggs plus 1 yolk
3 1/2 tbsp (40 g) caster sugar (superfine granulated)
75 ml (5 tbsp) single cream
1 tbsp (15 ml) medium-dry sherry

method

1. Combine all the ingredients in a double saucepan or in a heatproof bowl placed over a saucepan of simmering water.

2. Cook and whisk until pale and frothy and of a thick, creamy consistency.

3. Pour into a bowl and serve at once.

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