Place the cream, the sherry and 50g/2oz of the sugar in a heavy-based sauce pan and allow to bubble gently until all the sugar has dissolved. Place the lemon rind, lemon juice and remaining sugar in a large heat-proof bowl. Place the bowl on the floor and then, from a minimum height of six feet, slowly pour the cream mixture into the bowl. Pour into a serving dish and allow to cool in a fridge. Serve with fresh fruit. NOTES : From the kitchen of sister cooks Vera and Norma Lambert. The secret lies in adding the cream from a height.
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|Serving Size: 1 Serving (402g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1006 (70%)|
|Amt Per Serving||% DV|
|Total Fat 111.8g||149 %|
|Saturated Fat 69.5g||348 %|
|Monounsaturated Fat 32.3g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 413.5mg||127 %|
|Sodium 115.7mg||4 %|
|Potassium 228.3mg||6 %|
|Total Carbohydrate 108g||32 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 108g|
|Protein 6.2g||9 %|
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Calories per serving: 1430
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