Ingredients
- Zest and juice of 2 large unwaxed lemons
- 150 g caster sugar
- 450 ml double cream or 150ml single cream and 300g mascarpone.
Servings:
Instructions
- Grate the zest and then juice the lemons (you need 80ml, so use any extra for another time). Put both zest and 80ml juice a pan with the sugar. Heat over a medium-low heat, stirring until the sugar has dissolved completely. Keep warm.
- In a separate pan, warm the cream over a medium-low flame and bring to a simmer, but do not let it boil. Remove from the heat and then add the lemon and sugar and whisk. Cool slightly and then pour the mixture through a fine sieve into bowls. Cool further, then leave in the fridge for at least 8 hours or until firm and chilled.
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