Sauces
By Karl
Lemon Cream
dessert veg
An easy way to give a zesty hint of lemon to your whipped cream.
Good for serving with meringues to offset their sweetness.
Serves 2
- 150ml double or whipping cream
- peel of half a lemon
Use a lemon zester (or a grater) to pull off the peel of a lemon and mix it to your cream.
Leave flavours to blend overnight in the fridge.
Whip the cream as normal.
Butterscotch Sauce
dessert veg sauce
This version of classic butterscotch sauce is from
David Lebovitz.
Oh, and it's delicious!
- 4 tablespoons (55 g) salted butter
- 1 cup (180 g) packed light brown sugar
- 1/4 cup (60 ml), plus 6 tablespoons (90 ml) heavy cream
- 1/2 teaspoon vanilla extract
In a wide saucepan or skillet, melt the butter with the brown sugar and the 1/4 cup of heavy cream, stirring until smooth.
Without stirring, let the mixture cook at a bubbling simmer for three minutes.
Remove from heat and stir in the remaining 6 tablespoons of cream. Let cool a bit, then stir in the vanilla extract.
Serving and Storage: The sauce should be served warm. It can be stored in a jar, in the refrigerator, for up to two weeks.
Reheat the butterscotch sauce in a saucepan over low heat.
You can strain out the peel first if you don't want lumps of it in your whip.
Especially if you used a grater.