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Ingredients
Method
- 600ml heavy cream
- 200g golden sugar
- Zest of 3 lemons
- 75ml fresh lemon juice
- Shortbread biscuits, to serve
- Pour the cream into a big saucepan, stir in the sugar, and gently heat until dissolved. Bring to a simmer and allow to bubble for 1 minute, then turn off the heat and add the lemon juice and zest. Stir to combine, then divide between bowls and cool to room temperature. Cover, and chill for at least 3 hours. Serve with shortbread biscuits for scooping.
10 mins
6 serving
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