| Instructions: |
1/2 pt Heavy cream; whipped
1/4 l Red or white wine
2 Eggs
60 g Sugar
Juice of 1/2 lemon
Grated lemon peel of 1/2
-lemon
1 ts Cornstarch
Mix together, except for whipped cream, in double boiler. Heat on low flame
until it bubbles. Keep stirring with wire whip. After big bubbling, take
from flame; keep stirring. Cool until room temperature. Whip the whipped
cream into mixture. Pour into wine or champagne glasses and refrigerate.
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