← Nouns Cooking · Dessert Parlour

Ingredients

• 450 ml double cream
• 120 g caster sugar
• 2 lemons (75 ml juice), zest finely grated
• 100 g raspberries or blueberries, to serve (optional)

Method

1. Put the cream, sugar and most of the lemon zest in a pan and heat over medium heat, stirring, until the sugar dissolves.
2. Bring to the boil, then let it bubble steadily for 3 min, stirring so it doesn't catch. Watch it, as cream can rise up the pan.
3. Take off the heat and stir in the lemon juice. It will thicken slightly straight away.
4. Leave for 5 min, then strain into four small glasses or ramekins.
5. Cool, then chill for at least 3 hours, until set. Top with the remaining zest and a few berries.

Tips

• Use cream with at least 36% fat (double or heavy cream); lighter creams won't set.
• Serve with shortbread on the side for scooping.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons Bigger Bolder Baking Cleobuttera