- 850ml double cream
- 250g caster sugar
- juice and zest of 4 lemons
- Put the cream and sugar in a pan and bring slowly to the boil. Simmer for 3 mins, then remove from the heat. Add the lemon juice and zest and whisk well
- to combine. Divide mixture between 8 glasses and refrigerate for at least 4 hours to set. Top with a little cream, summer berries and a mint leaf.