This recipe was created to accompany Strawberry Rhubarb Napoleons. Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 1 1/3 cups
Ingredients
1/2 cup well-chilled heavy cream
2 tablespoons confectioners' sugar
3 tablespoons sour cream
2 teaspoons freshly grated lemon zest
Garnish: fresh lemon zest, removed with a vegetable peeler and cut into julienne strips
Preparation
Step 1
In a bowl with an electric mixer beat heavy cream with sugar until it holds soft peaks. Fold in sour cream and lemon zest. Lemon cream may be made 1 hour ahead and chilled, covered. Whisk cream lightly before serving.
Step 2
Serve cream garnished with zest.
