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Monday, June 13, 2011

Frozen Lemon Cream

Serve in delicate bowls or scooped-out lemon shells


3 cups whipping cream

1/2 cup lemon juice

1 1/4 cup sugar

2 to 3 tbls grated lemon peel


In a large bowl, mix cream, lemon juice, sugar and lemon peel until blended (I whip it slightly). Pour (spoon) into 8 small dishes which can be place in the freezer. Cover with foil. Freeze overnight or up to 1 month. Do not thaw before serving. If desired, garnish each serving with a rosette of whipped cream and a mint leaf or a small slice of lemon.

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