Muscat Cream Sauce
This cream sauce can be used instead of beaten cream. It normally is served with warm pastries, fruit tarts, hot or cold puddings and fresh or cooked fruit. The refrigeration time is included under the cook time.
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INGREDIENTS
Nutrition- 300ml sour cream
- 1⁄4cup soft brown sugar
- 1egg yolk
- 2tablespoons muscat liqueur
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DIRECTIONS
- Place the sour cream, brown sugar and egg yolk in a medium-sized bowl.
- Beat for 5 minutes with an electric beater or until thick and glossy.
- Beat in the muscat.
- Cover and refrigerate for a minimum of 2 hours.
- Keeps for up to 3 days.
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