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
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!