INGREDIENTS
500 ml cream
1⁄2 cup caster sugar
finely grated zest 1 lime
finely grated zest 1 lemon
juice of the lime and lemon plus extra lemon juice if needed to make 1/3 of a cup
1 cup thick plain yoghurt
METHOD
Place the cream, sugar and zests in a saucepan and bring to just below boiling point. Simmer gently for 5 minutes. Remove from the heat and stir in the juice. Strain into a bowl and cool.
Put the yoghurt in a bowl and whisk in the cooled cream mixture. Pour into serving glasses.
Cover and refrigerate until ready to serve. Makes about 2 3⁄4 cups
Menu: Serve with the following:
Baked Artichoke and Parmesan Spread
Roast, Stuffed Turkey Breast
Barbecued Crayfish and Clams with Flavoured Butters
Green Bean and Hazelnut Salad
Sbriciolona - Italian Spiced Orange Shortbread
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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!