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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Simple and fresh tasting Ingredients:
2 1/2 cups heavy cream |
2/3 cup superfine sugar |
2 lemons, juice of |
1 lemon, zest of |
3 tablespoons powdered sugar, to finish |
Directions:
1. Add cream to a saucepan; add in the sugar, and heat gently, stirring constantly, until the sugar has completely dissolved.
2. Bring to a boil and cook for 2-3 minutes, stirring frequently (don't let it curdle).
3. Take the saucepan off the heat and stir in the lemon zest, then gradually mix in the juice.
4. Pour the lemon cream into 6 (3/4 cup) ramekins or custard cups and leave to cool, then chill in the refrigerator for 3-4 hours until set.
5. About 25 minutes before serving, sprinkle the tops of the desserts with powdered sugar.
6. Caramelize with a blowtorch then leave at room temperature.
7. Serve on small saucers with crisp cookies or orange segments.
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