600ml of double cream
150g caster sugar
2 large lemons (zest and juice)
Heat the double cream and sugar very gently in a pan, stirring constantly. Bring to a slow boil but make sure it doesn't boil over. Allow to boil for about three minutes. Take off the heat and allow to cool a little. When cooler add the lemon and lemon jest and leave for about 15 minutes, stirring now and again to stop any skin forming. Pour through a sieve into glasses or serving dishes and leave to set in the fridge. I serve with shortbread and fresh raspberries.
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