Subj : Solid Sillibubs To : All From : Ben Collver Date : Wed May 01 2024 11:38:30 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Solid Sillibubs Categories: Sauces Yield: 1 Batch 2 c Heavy cream 1 c White wine 1 Lemon: rind peeled in thick -strips; then juiced 1/2 c Sugar In a small saucepan, bring cream to a boil; let boil gently for 2 minutes. Remove pan from heat or pour into heatproof bowl and let cool. Meanwhile, place the lemon rind in the wine and let sit for 2 hours. Remove the rind, then add the lemon juice and sugar. Combine the cream and wine mixtures and beat with a stand or electric mixer or by hand* until frothy and slightly thickened. Pour into 2-4 glasses and refrigerate 4 hours or overnight; the cream will thicken and a small layer of liquid will appear below. * At first I beat the mixture by hand and assumed that my arm power was the reason it didn't thicken significantly. But when I transferred it to the stand mixer, the thickness remained the same. It should become frothy and be well-combined, but it won't thicken like whipped cream. Recipe by Marissa Nicosia Recipe FROM: MMMMM .