Ingredients:

  • 2 cups heavy cream (at least 36% fat)
  • 2/3 cup granulated sugar
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest, finely grated
  • 8 fresh raspberries
  • 4 mint leaves
  • 2 tbsp shortbread crumbs

Instructions:

  1. Combine 2 cups heavy cream, 2/3 cup granulated sugar, and 1 tbsp lemon zest in a saucepan.
  2. Heat over medium, stirring occasionally until the sugar is completely dissolved and the cream reaches a gentle simmer.
  3. Let the mixture simmer for 3 minutes.
  4. Take the pan off the stove to stop the cooking process immediately.
  5. Pour in 1/2 cup fresh lemon juice and whisk gently.
  6. Pour the cream through a fine mesh sieve into a jug until all zest and lumps are removed.
  7. Divide the mixture evenly between 4 ramekins or serving glasses.
  8. Let the glasses sit on the counter for 15 minutes to reach room temperature.
  9. Refrigerate for at least 3 hours until the surface is firm and cold to the touch.
  10. Top each with 2 fresh raspberries, 1 mint leaf, and a sprinkle of 2 tbsp shortbread crumbs just before serving.