- Serves: 6-8
- Cook Time: 3 minutes
- Prep Time: 10 minutes
- Effort: easy
- 600 ml double cream, Jersey if possible
- 135 g vanilla sugar
- 2 lemons, juice only
1. Pour the cream into a large saucepan and add the sugar. Boil for 3 minutes.
2. Remove from the heat and whisk in the lemon juice.
3. Strain the mixture into a jug before pouring into the ramekins. Leave them to cool and refrigerate for 4-6 hours before serving. Macaroons or almond tuiles make a lovely accompaniment.
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