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Method:
Thinly pare the rind from 1 lemon. Cut
the rind into very thin strips and boil in water for 3 minutes. Drain,
rinse with cold water and drain again. Reserve for decoration. Finely
grate the rind of the second lemon. Squeeze the juice from both
lemons. Put the sugar, water, lemon rind and juice in a saucepan. Heat
gently, stirring, until the sugar has dissolved. Bring to the boil and
boil until thick and syrupy but not colored. Whisk the egg whites
until stiff. Gradually whisk into the hot syrup, whisking all the
time, until the mixture is cold. Fold in the cream. Chill until
stiffened. Spoon into the Brandy Snap Baskets and decorate with the
reserved lemon strips.
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