500ml double cream
50g sugar
1 tbsp vanilla extract
2 eggs, well beaten
1/2 tbsp Jamaican curry powder
freshly-grated zest of 1 lemon
juice of 1 lemon
Method:
Combine the sugar, vanilla extract, lemon juice and lemon zest in a bowl and beat with a whisk until smooth. Whisk in the curry powder then add the cream and eggs and beat until frothy.
Transfer to a large pan and slowly bring to a boil. Immediately take off the heat, allow to cool to room temperature then chill for at least 2 hours in the refrigerator before serving.
Subject: Trini Curried Soup 
