A creamy lemony treat. Makes 2 ramekins.

185ml Double cream

54g cast sugar

1 small lemon – rind and juice

Method – melt the cream and sugar together on a low heat and slowly bring to the boil, stiring with a whisk and add some rind (peeled and grated in this case), then simmer for 2-3 minutes.

Take off the heat and strain out the rind, then slowly add the lemon juice and keep whisking until smooth. It will starrt to thick fairly quickly, so you may not need all the lemon juice if it’s starting to feel too thick.

Then pour into chilled ramiken dishes (this recipe makes 2) – and let them set for at least 4 hours, or overnight. Then enjoy the lemony goodness.

Above is just made, below is after setting overnight.

(c) K Wicks