500 ml cream
1⁄2 cup caster sugar
finely grated zest 1 lime
finely grated zest 1 lemon
juice of the lime and lemon plus extra lemon juice if needed to make 1/3 of a cup
1 cup thick plain yoghurt
Place the cream, sugar and zests in a saucepan and bring to just below boiling point. Simmer gently for 5 minutes. Remove from the heat and stir in the juice. Strain into a bowl and cool.
Put the yoghurt in a bowl and whisk in the cooled cream mixture. Pour into serving glasses.
Cover and refrigerate until ready to serve. Makes about 2 3⁄4 cups
Menu: Serve with the following:
Baked Artichoke and Parmesan Spread
Roast, Stuffed Turkey Breast
Barbecued Crayfish and Clams with Flavoured Butters
Green Bean and Hazelnut Salad
Sbriciolona - Italian Spiced Orange Shortbread