Ingredients
284 ml double/whipping cream
50 g caster sugar
50 ml white wine
½ lemon zest
1 piece lemon (juice extract)
100 ml natural yoghurt
For toppings (optional)
200 g diced tropical fruit and passion fruit seeds
Almond thins or berries
Equipment
Electric hand whisk
Measuring cups and spoons
Containers (Glasses and Bowls)
Cooking Directions
1
In a bowl, mix half or most of the prepared lemon zest, lemon juice, and white wine and pour into 4 separate glasses.
2
In a separate mixing bowl, use an electric hand whisk to combine the yoghurt, cream and caster sugar together until soft peaks form.
3
Spoon the mixture into glasses and top with the remaining grate of lemon zest.
4
Sprinkle and serve with your choice of toppings – almond thins, berries, fresh tropical fruits or passion fruit seeds.
5
Enjoy and eat immediately, or store in the fridge for a few hours to keep it chilled to serve for later.
[cooked-sharing]
Ingredients
Ingredients
284 ml double/whipping cream
50 g caster sugar
50 ml white wine
½ lemon zest
1 piece lemon (juice extract)
100 ml natural yoghurt
For toppings (optional)
200 g diced tropical fruit and passion fruit seeds
Almond thins or berries
Equipment
Electric hand whisk
Measuring cups and spoons
Containers (Glasses and Bowls)
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