Swiss Cream

Ingredients

• 1/4 lb macaroons or 6 small sponge-cakes
• sherry
• 1 pint cream
• 5 oz lump sugar
• 2 large tablespoonfuls of arrowroot
• the rind of 1 lemon
• the juice of 1/2 lemon
• 3 tablespoonful milk

Instructions

1. Lay the macaroons or sponge-cakes in a glass dish, and pour over them as much sherry as will cover them, or sufficient to soak them well.
2. Put the cream into a lined saucepan, with the sugar and lemon-rind, and let it remain by the side of the fire until the cream is well flavoured, when take out the lemon-rind.
3. Mix the arrowroot smoothly with the cold milk;
4. add this to the cream, and let it boil gently for about 3 minutes, keeping it well stirred.
5. Take it off the fire, stir till nearly cold, when add the lemon-juice, and pour the whole over the cakes.
6. Garnish the cream with strips of angelica, or candied citron cut thin, or bright-coloured jelly or preserve.
7. This cream is exceedingly delicious, flavoured with vanilla instead of lemon: when this flavouring is used, the sherry may be omitted, and the mixture poured over the _dry_ cakes.