Try this Stoned Lemon Cream recipe, or contribute your own.
Suggest a better descriptionPlace 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 | ||
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Calories: 1430 | ||
Calories from Fat: 1006 (70%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1430
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