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Floating Islands with Lemon-Scented Custard Sauce and Raspberries
- 1 cup whipping cream
- 1/2 cup whole milk
- 6 large egg yolks
- 1/3 cup sugar
- 3 tablespoons fresh lemon juice
- 2 teaspoons finely grated lemon peel
- 1/2 cup egg whites (about 4 large)
- Pinch of salt
- 2/3 cup sugar
- 6 paper-thin lemon slices
- 2 6-ounce containers fresh raspberries
Directions:View on Bon Appetit
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