Refreshingly easy, light and summery, this zesty dessert is a crowd pleaser to end a Mediterranean inspired summer meal with friends.
Recipe by Amber Phillips
INGREDIENTS:
4-6 large lemons
600ml double cream
200gm castor sugar
75ml fresh lemon juice
METHOD:
1. Cut the lemons in half using a sharp knife. Use a spoon to scoop out the flesh and reserve your 75ml lemon juice.
2. Combine the double cream and sugar in a saucepan and heat over a medium heat, stirring constantly until the sugar dissolves and the mixture comes to a very gentle boil.
3. Turn the heat down to a simmer and let it simmer away for 1-2 minutes, stirring occasionally.
4. Remove the saucepan from the heat and stir in the lemon juice. Once mixed, let is sit to cool for a few minutes.
5. Slowly pour the mixture into the empty lemon vessels you created and let them cool to room temperature.
6. Chill in the refrigerator for at least 4-6 hours, or overnight.
7. Serve chilled on your favourite pieces from our Il Mediterraneo collection.
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