Ingredients
- 2 cups (470 ml) heavy cream
- ⅔ cup (130 grams) granulated sugar
- 1.5 tablespoons lemon zest
- ¼ teaspoon kosher salt
- ⅓ cup (80 ml) fresh lemon juice
- For serving (optional): raspberries, fresh mint and shortbread
Instructions
- In a medium saucepan combine the heavy cream, sugar, lemon zest and salt. Bring to a boil over medium-high heat, stirring frequently until the sugar dissolves.
- Once the mixture begins to boil, cook for 3 minutes stirring occasionally. Make sure to watch the pot closely so the mixture doesn’t boil over.
- Remove from heat and immediately stir in the lemon juice.
- Allow the mixture to cool for 20 minutes. Then pour into a bowl through a fine mesh sieve, discarding the zest.
- Divide among 6 ramekins. Cover with plastic wrap and refrigerate until set (approximately 2-3 hours).
Notes
Lemons: Two medium-sized lemons should be enough to get the amount of juice and zest needed.