Either 6 shortbread finger biscuits or 6 brandy snaps.
The finely shredded rind and juice of one lemon.
3 ounces, 75 g, or 3 level Tablespoons of caster sugar.
1 or 2 Tablespoons of brandy,
2 Tablespoons of sweet sherry.
Half a pint, 10 fluid ounces, a medium sized carton of double cream.
Divide the biscuits or brandy snaps equally between small dessert bowls or
sundae dishes and break them into little pieces with your fingers.
Spread them out evenly to form a layer in the base of each dish.
Put the lemon rind and juice into a fairly large bowl then add the sugar,
sherry and brandy.
Pour the contents of the carton of cream into another fairly large bowl and
whip it with an electric mixer or hand whisk until it is forming soft peaks.
Be careful not to over beat it or it will separate out and return to fat
and liquid. The cream will appear to double in quantity as the air that you
beat in helps it to hold its shape.
(please see my glossary of preparation techniques for more information both
on preparing lemon rind and beating cream successfully if you have little or
no sight).
Available at Sue's Kitchen found in the Cooking section of our Items of
Interest Link on the Home Page.
Now, gently stir the sherry, brandy and sugar mix into the whipped cream. Do
this very carefully so that you don't lose any air.
Divide equally between the dessert bowls or dishes, to completely cover the
layer of biscuits or brandy snaps.
Carefully transfer the dishes to the fridge to chill well for at least an
hour before serving.
This recipe serves 2 or 3 people, probably two especially if you come to
love it as much as my husband Steve and I do. It just has to be one of
the most wonderful summer desserts ever! It's fairly quick and easy to make
too.
If you wish, you can decorate the centre of each dish just before you bring
them to the table, with a small thin slice of lemon and half a glace cherry.
Alternatively, a small scattering of chocolate nibbles or a sprinkle of
hundreds and thousands.
Enjoy.
Happy cooking,
Sue.