Scale
Ingredients
- 1 cup (200 ml) Cream (I used fresh cream)
- 1/4 cup (50 grams) Sugar {adjust according to taste}
- 1 Lemon’s zest
- 1 and half small Lemons, squeezed (juice)
To serve (optional)
- Sweetened whipped cream
- Lemon Zest or Chocolate Chips
Instructions
- In a pan with high sides, add the cream & sugar. Bring it to a gentle boil, constantly stirring.
- Boil just until the sugar has melted and switch off the flame. (You’ll notice a slight change of color of the cream). Keep stirring while letting it cool for about 2-3 minutes
- Stir in the lemon juice & lemon zest. Mix well. You’ll notice the mixture thickening up instantly.
- Taste & adjust for tartness (more lemon juice) or sweet (sugar). Let it cool for 5 minutes. Pour into the serving glasses.
- Cover with plastic wrap or aluminum foil.
- Let it chill in the refrigerator for 4-5 hours or overnight or until it is set. (If it is too hard, remove 10 minutes before serving)
- To serve, add a dollop of sweetened whipped cream (optional) and decorate with lemon zest or chocolate chips!