Fresh Lime Cream
(6 servings)
1 cup sugar
2 tbsp cornstarch
Pinch of salt
1 cup water
1/4 cup lime juice
1 egg, lightly beaten
1 tsp grated lime rind
1 tsp vanilla extract
1 cup heavy cream, whipped
Additional whipped cream and grated lime rind for garnish
Combine sugar, cornstarch and salt in saucepan or in top part of double boiler. Gradually stir in the water. Cook over hot, not boiling, water or over low direct heat until thickened, stirring constantly. Add the lime juice and cook until thickened.
Add a little of the hot mixture to beaten egg and then stir it into remaining hot mixture. Cook for 1 to 2 minutes over low heat, stirring constantly. Remove from heat and add grated lime rind and vanilla. Cool.
Fold in the whipped cream. Serve in sherbet glasses, garnished with additional whipped cream and a sprinkling of lime rind.
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