- 300 ml cream
- ¼ cup caster sugar
- juice of 1 lemon
- grated zest of 1 lemon
1. Place the cream, caster sugar and lemon zest in a saucepan. Stir over a moderate heat and bring to the boil. Continue to boil for 3 minutes.
2. Remove from the heat and stir in the lemon juice. Strain the mixture through a sieve into a jug, to remove the lemon zest.
3. Pour the lemon cream into individual serving dishes. Cool and refrigerate for 3-4 hours, or overnight until set.
Serve garnished with a slice of lemon and a mint leaf.
For variation place a few fresh raspberries in the base of the serving dishes before poring over the lemon cream. Garnish with raspberries and a mint leaf