Sunday, February 6, 2011

Alice's Unclotted Cream

This recipe is taken and adapted from the Alice's Tea Cup cookbook.


2 cups heavy cream
1/4 cup confections sugar


1. Add cream, sugar, and a squeeze of lemon to a mixing bowl.
2. Mix on high until stiff peaks are formed.
3. Stop - do not over mix or you will get butter.
4. Dip your finger in and taste to make sure it is of the desired sweetness.

Serve with scones and raspberry preserves

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