Serve this light dessert with a sharp fruit compote and ginger biscuits
- 660ml double cream
- 150 g caster sugar
- 2 lemons
- Pour the cream and sugar into a heavy bottomed sauce-pan and slowly bring to the boil.
- Add the zest and juice of the two lemons.
- Boil for around 3 minutes.
- Allow to cool before pouring into your favourite glasses. Refrigerate until firm.