A traditional English recipe, brought up to date. A perfect ending for a summer evening meal.
- Prep: 20 min - 25 min
- Refrigeration: 1 h
- 1 1/2 cups (375 mL) 35 % cream
- 3/4 cup (180 mL) sugar
- 1/4 cup (60 mL) sweet sherry
- 1 tbsp (15 mL) brandy - optional
- 1 tbsp (15 mL) lemon juice
- 1 tsp (5 mL) grated lemon rind
- 1 pouch (1/4 oz/7 g) unflavoured gelatin
- 1/4 cup (60 mL) water
- 2 egg whites
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In large mixing bowl beat together cream, 1/2 cup (125 mL) sugar, sherry, brandy, lemon juice and rind until mixture thickens and holds a soft peak.
Sprinkle gelatin over water and allow to soften for 5 min. Heat gently until just dissolved. Cool.
Beat egg whites until foamy. Gradually add remaining 1/4 cup (60 mL) sugar and beat until stiff peaks form.
Pour gelatin into whipped cream mixture, beating continuously. Fold whipped cream mixture into egg white mixture. Spoon into serving dishes. Refrigerate for at least 1 hr before serving.
Garnish with lemon rind and serve with a crisp cookie.
Note: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||3 % / 32 mg|
|Vitamin A:||17 %|
|Vitamin B12:||4 %|
|Vitamin D:||12 %|