Lubrication for your desserts, from simple flavoured creams, to sticky caramels.

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

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.
Half a lemon will give a subtle hint of lemon flavour - use more peel if you want a stronger taste.
You can strain out the peel first if you don't want lumps of it in your whip.
Especially if you used a grater.

Butterscotch Sauce
dessert veg sauce
This version of classic butterscotch sauce is from David Lebovitz.
Oh, and it's delicious!

Makes one cup (250ml)

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.
I used a combination of soft dark sugar and granulated demarara. Perhaps because of this the sauce ended up with crunchy grains of caramel in it - not unpleasant, and possibly texturally more interesting, but maybe not the smooth sauce you were looking for.
In which case feel free to strain the warm sauce.