|
Method:
Dissolve the sugar in the water over a
gentle heat, stirring. Bring to the boil and boil until thickened but
not colored. Meanwhile, whisk the egg yolks in a bowl. Gradually pour
on the syrup in a thin stream, whisking all the time, until foamy.
Whisk in the lemon rind and juice and the sherry or vermouth. Whisk
the cream until peaking and fold into the mixture. Chill until ready
to serve.
|