Divine Lemon Cream Pots

Ingredients

• 600ml pouring (double) cream
• 150g caster sugar
• grated zest and juice of 3 lemons
• 8 raspberries for garnish

You will also need

• 8 small dishes (e.g. ramakin)

Method

1. Heat the cream, sugar and lemon rind in a wide-based pan, over a low heat until at simmering point. Stir continuously for about 3 minutes.
2. Remove from the heat and allow to cool slightly (until lukewarm).
3. Mix the lemon juice with the cooled cream and sugar then stir.
4. Pour lemon cream into the cups Transfer to the fridge to set (minimum 2 hours).
5. When serving, garnish each pot with a raspberry.