Muscat Cream Sauce - cooking recipe

Ingredients

300 ml sour cream
1/4 cup soft brown sugar
1 egg yolk
2 tablespoons muscat liqueur

Preparation

Place the sour cream, brown sugar and egg yolk in a medium-sized bowl.
Beat for 5 minutes with an electric beater or until thick and glossy.
Beat in the muscat.
Cover and refrigerate for a minimum of 2 hours.
Keeps for up to 3 days.