Lemon Whipped Cream
NOTE: The lemon
zest needs time to infuse the cream, so prepare at least 12 hours
before using. Just before assembling trifle, strain cream and whip
to stiff peaks. A food processor does the best job of grinding the
zest and sugar very fine. However, you can do this by hand, mincing
the zest with 1 tablespoon or so of sugar on a cutting board with a
chef's knife. Mix the minced zest with the rest of the sugar, whisk
in the lemon juice, and proceed as directed in the
recipe.
3 medium lemons, washed with warm water and dried
1/2 cup sugar
2 cups heavy cream
2 tablespoons cream sherry
INSTRUCTIONS:
1. Remove lemon zest with vegetable peeler. Squeeze, then strain enough juice to make 1/2 cup.
2. Finely grind zest and sugar in food processor fitted with metal blade, about 2 minutes. With machine running, gradually dribble in lemon juice. Scrape mixture into airtight container. Whisk in cream and sherry, cover tightly, and refrigerate until mixture is thick and lemon-flavored, at least 12 hours but not more than 36 hours.
3. Strain cream mixture through fine-mesh sieve and into large bowl, pressing on zest to release cream. Whip cream with electric mixer on medium-high speed to stiff peaks. Pipe immediately over trifle.