ingredients

Method

• Pour the cream into a saucepan with the caster sugar. Bring to the boil on a medium heat, stirring continuously until the sugar is fully dissolved.
• Squeeze the juice of the lemons into the saucepan through your fingers, catching any pips. Whisk well for 30 seconds and pass through a sieve into a heatproof pouring jug.
• Evenly distribute the liquid into 4 moulds and leave to set in the fridge for 3 hours before serving.