I’m all about make-ahead desserts this month, it’s not very on-trend with the usual winter health-kick, but I’ve had a bit of entertaining to do and ramekin-friendly recipes have won the day.
Quite similar to the berry fools, but even simpler. Only three ingredients required – double cream, sugar and lemon juice. It’s incredibly rich so you only need to serve up a tiny amount per portion.
The kids loved it, the grown ups loved it. I breathed a sigh of relief.
You could of course show off and make your own shortbread to serve with it, but I got mine out of a packet as the meal was quite short notice.
600 ml double cream
150g caster sugar
4 lemons, juice and some zest for garnish
1. Put the cream and sugar in a saucepan and heat gently to dissolve the sugar. Allow to come to the boil, remove from the heat and stir through the lemon juice.
2. Let the mixture sit for about 5 minutes and then pour into small ramekins or espresso cups. Cover with cling film and stick them in the fridge for at least 5 hours or over night.
3. When ready to serve scatter with some lemon zest and serve with a shortbread biscuit or two on the side.