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About this recipe:
It is really easy to whip up a batch of lime cream that can be eaten dolloped on treats like New York cheesecake or even some fruity cakes.
300ml double cream
85g caster sugar
juice and zest of 2 small limes
- Combine the ingredients in a bowl and whisk until thick and creamy. Serve.
The cream should keep in the fridge for about 3 days.
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