1/2 stick (4 Tbsp) 2 oz (50 g) butter
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
15 - 30 ml (1 - 2 tbsp) sherry
1 egg white
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
15 - 30 ml (1 - 2 tbsp) sherry
1 egg white
method
1. In a bowl, cream the butter until soft.
2. Gradually beat in the sugar until the mixture is pale and light.
3. Add a stiffly beaten egg white if a softer texture is preferred.
3. Work in the sherry, a little at a time, taking care not to allow the mixture to curdle.
4. Chill before using. If the mixture has separated slightly after standing, beat well before serving.
2. Gradually beat in the sugar until the mixture is pale and light.
3. Add a stiffly beaten egg white if a softer texture is preferred.
3. Work in the sherry, a little at a time, taking care not to allow the mixture to curdle.
4. Chill before using. If the mixture has separated slightly after standing, beat well before serving.
serving amount
makes 150 g (5 oz)
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