• 600ml double cream
  • 150g caster sugar
  • 2 lemons, zest and juice

1. Place the cream and sugar in a pan and slowly bring to the boil.

2. Boil for 3 minutes, then allow to cool a little.  Add the lemon juice and zest and whisk well.

3. Sieve the mixture and pour it into six ANTA small mugs.

4. Leave them to cool before placing in the fridge to set for about 4-6 hours or overnight.

5. Garnish with a thin slice of lemon, a little extra zest and serve.

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