50 ml (2 fl oz) sweet red wine or ruby port
250 ml (8 fl oz) double cream (heavy cream)
50 ml (2 fl oz) medium dry sherry
juice of 1/2 orange
grated rind of 1/2 lemon
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
250 ml (8 fl oz) double cream (heavy cream)
50 ml (2 fl oz) medium dry sherry
juice of 1/2 orange
grated rind of 1/2 lemon
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
method
1. Divide the wine or port between 4 chilled stemmed glasses, and keep chilled.
2. In a bowl, whip the cream, adding the remaining ingredients gradually, in order, until the mixture just holds firm peaks.
3. Pile the cream, mixture into the chilled glasses. Serve as soon as possible.
2. In a bowl, whip the cream, adding the remaining ingredients gradually, in order, until the mixture just holds firm peaks.
3. Pile the cream, mixture into the chilled glasses. Serve as soon as possible.
serving amount
serves 4
rate this recipe
10.0
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
