Ingredients

  • 400ml double cream
  • 100g caster sugar
  • 2 sprigs of rosemary
  • 2 small lemons, zest and juice
  • Extra lemons and rosemary for garnish

Method

  1. Put the cream, sugar and rosemary into a large saucepan to gently dissolve the sugar. Once dissolved, bring to the boil for three minutes. Take off the heat and allow to cool.
  2. Once cooled, add the lemon juice. Whisk well.
  3. Strain the mixture into a jug then add the lemon zest.
  4. Pour into serving glasses or moulds. Refrigerate for two hours or until set.
  5. Garnish with some more lemon zest and the tip of a rosemary sprig.
  6. Try serving with candied lemon peel, biscuits, biscotti or mini meringues!
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 28 March 2018

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