Recipe

Serves:  2 people | Prep time:  5 minutes | Cooking time:  5 minutes

British | Vegetarian | Dessert

Ingredients

• Juice and grated rind from half a lemon
• 20ml Caversham Cream Sherry
• 200ml Cowbelle double cream
• 35g The Pantry caster sugar

Method

1. Put the lemon juice, sherry and caster sugar into a heatproof bowl.
2. Put the cream into a small saucepan, and slowly bring to the boil, stirring as you do.
3. Pour the boiling cream over the lemon and sherry mixture, whisk well - pour the mixture into two glasses - allow to cool - sprinkle over the grate lemon rind and refrigerate.