10 minutes plus chilling
PER SERVING 518 kcals, protein 1.6g, carbs 27g, fat 45.4g, sat fat 28.5g, fibre 0g, salt 0.05g
- double cream 568ml carton
- caster sugar 140g
- lemons 2, finely grated zest of 1 and juice of 2
1. Bring the cream and sugar to a simmer (but don’t let it boil over) and cook for 3 minutes, stirring gently. Remove from the heat, stir in the lemon juice and allow to cool.
2. Pour into serving glasses and leave to set in the fridge for at least 3 hours or overnight. Serve sprinkled with lemon zest.