MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Solid Sillibubs
Categories: Sauces
Yield: 1 Batch

2 c Heavy cream
1 c White wine
1 Lemon: rind peeled in thick
-strips; then juiced
1/2 c Sugar

In a small saucepan, bring cream to a boil; let boil gently for 2
minutes. Remove pan from heat or pour into heatproof bowl and let
cool.

Meanwhile, place the lemon rind in the wine and let sit for 2 hours.
Remove the rind, then add the lemon juice and sugar.

Combine the cream and wine mixtures and beat with a stand or electric
mixer or by hand* until frothy and slightly thickened. Pour into 2-4
glasses and refrigerate 4 hours or overnight; the cream will thicken
and a small layer of liquid will appear below.

* At first I beat the mixture by hand and assumed that my arm power
was the reason it didn't thicken significantly. But when I
transferred it to the stand mixer, the thickness remained the same.
It should become frothy and be well-combined, but it won't thicken
like whipped cream.

Recipe by Marissa Nicosia

Recipe FROM: <https://rarecooking.com/2015/08/24/solid-sillibubs/>

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