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Como lake cream

Ingredients:
250 g./9 oz. liquid cream
50 g./1 1/2 oz. sugar
1/2 lemon
2 cups rum

Prosecco Superiore Extra Dry Valdobbiadene D.O.C.G.

Preparation:
Whip cream until stiff, gently add sugar, juice and some grated lemon zest and rum. Pour cream into bowls and place in fridge until serving. The delicate combination of lemon with cream is a pleasant and surprising taste to the palate.







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