The perfect chilled and creamy dessert to serve on a warm afternoon.
Ingredients
- 600 ml heavy cream (minimum 36% fat)
- 120 g sugar
- 100 ml fresh lemon juice (about 2 large lemons)
- Zest of 1 lemon (optional, for a more intense citrus flavor)
- Ballerina Farm Fine French Salt
Method
- Add the sugar and cream to a pot and gently bring to a small simmer while stirring often.
- When the cream comes to a simmer, turn off the heat, add the lemon juice and stir.
- Pour into bowls/lemon peels and leave to set in the fridge for at least 3 hours.
By Chef Catherine
