An ever so quick and easy dessert, not too sweet, not too sour, not too heavy. Just right! This recipe was adapted from a whole lot of places online.
600 ml double cream
150 g granulated (white) sugar
juice and zest of 1-2 lemons (approx. 5 tbsp/75ml)
Put the cream, sugar and zest into a medium saucepan over medium heat and stir until the sugar has dissolved. Bring to a low boil, stirring occasionally, for 3 minutes then remove from the heat. Remove zest and leave mixture to cool for a minute, then whisk in the lemon juice. Leave to cool for a few more minutes, then pour into ramekins. Refrigerate for at least 3 hours before serving.
I love the versatility! This can be breakfast, snacks…dinner or just a personal treat. I’d love to try!
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This looks amazingly easy and delicious! Bet those berries and biscotti were perfect with it!
It is ridiculously easy but so good! Berries and hard cookies like biscotti are perfect with it – I want to try gingersnaps next time. 🙂