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- 600 ml double cream
- 150 g caster sugar
Place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly.
Boil for three minutes, then remove from the heat and allow to cool.
- 2 Lemons (juice & zest)
Add the lemon juice and zest and whisk well.
Pour the lemon cream mixture into six large serving glasses and refrigerate for three hours.