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Lemon Cream

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“A delicious lemon mousse , can use for frosting a lemon cake( not a firm frosting though unless well chilled . I use it in trifles and mostly as a light and fluffy, tart lemon dessert served in a pretty glass.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Have all ingredients very cold.
  2. In a large wide glass bowl whisk the lemon juice , zest, cream and the dry sherry till light and airy.
  3. Whisk only by hand and gentle even strokes (no vigorous
  4. whisking ) untill desired texture is reached.
  5. Chill well in refridgerator several hours then serve.

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