If you’re entertaining this Easter, and fancy a change from chocolate, this is a wonderful refreshing dessert that can be made the day before you need it…
Ingredients:
600ml (1 pint) double cream
150g (5oz) sugar
Juice of 2 small lemons
Method:
1. Put the cream and sugar into a saucepan and bring gently to the boil, then simmer for 3 minutes
2. Take off the heat and whisk in the lemon juice
3. Strain into a jug and leave to cool before dividing between 6 pretty glasses or ramekins
4. Refrigerate for at least 4 hours before serving
Serves 6