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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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.