As I type this I am so full I may actually rupture something. I can feel my arteries clogging by the second! My sister came out of hospital early today and so we had fish and chips for dinner as that was what she wanted. I love fish an chips! I’m lucky in that there are several excellent chippies in the area when the urge does strike.
However, before I knew we were having fish and chips I had prepared dessert. As you will see from the ingredients it’s basically cream. My brain must have been elsewhere this afternoon because I put it in the big serving glasses. Big mistake! It is lovely and light while you’re eating, an absolute dream, but once you’ve finished the richness hits you right in the stomach! Take heed and don’t put it in anything bigger than a ramekin to serve.
Makes 4 large ramekins, 6 smaller (I made 3 portions!)
600ml double cream
140g caster sugar
– Zest the lemons and juice them, straining out the pips and pulp.
– Put the cream and sugar in a heavy bottomed pan and bring to a simmer but do not let it boil. (The cream will change colour and little bubbles will rise.) Cook it for 3 minutes at this stage, stirring gently.
– Remove the pan from the heat and add the lemon juice. Use a whisk to combine it thoroughly.*
– Allow to cool slightly then pour into individual serving glasses or ramekins.
– Sprinkle the tops with lemon zest.
– Chill for at least 3 hours or overnight.
*If you by any chance forget to juice your lemons first and just juice them straight into the pan, pips and all, like I did then just pour it through a sieve into a jug and then pour straight from the jug into the serving dishes, easy!