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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