GF WF Lemon cream desserts with strawberries

INGREDIENTS:


875ml double/thick cream
finely grated zest and juice of 2-3 lemons
175g caster/superfine sugar
250g strawberries, chopped



METHOD:


In a saucepan, heat the cream to 75°C.
Remove from the heat and cool to 65°C.

Add lemon zest, juice and sugar to cream mixture and mix well.
Allow to cool.
Divide cream mixture among six ramekins
cups or glasses will do if you don't have moulds.
Place on a tray and put in the fridge to set, about 4 hours.

When ready to serve, serve with strawberries.

Cook's note
This dessert is easy, but you'll need a thermometer.
Use two lemons if you like a subtle lemon flavour, or three for more of a zing.