150g caster sugar
500ml double cream
75ml lemon juice
- Put the cream and caster sugar in a saucepan and bring to the boil, stirring occasionally to dissolve the sugar.
- Lower the heat and leave to bubble for about 3 minutes, stirring from time to time. Reduce the heat so that the mixture doesn't boil over, and let it bubble enthusiastically for about 3 minutes, stirring regularly.
- Remove from the heat, stir in the lemon juice and leave to settle. 4. Pour into four small wine glasses or cups and leave to cool. Refrigerate for a couple of hours before serving.
Serve with home-made shortbread/brandy snaps if you have time.