(Serves 4-6)

500 ml cream

120 ml castor sugar

80 ml   fresh lemon juice

            Zest of 1 lemon

160 g   fresh blueberries


  • Place the cream, castor sugar and zest in a medium sized saucepan on medium heat and bring to a gentle boil. Stir all the time and allow to cook for about 6 minutes to  reduce the liquid.  Do not let the mixture boil over
  • Add the lemon juice and boil for another 2 minutes.
  • Remove from the heat, strain the liquid using a sieve and cool a little
  • Pour into 4 or 6 small serving glasses and place in the fridge for at least 3 hours to set.
  • Serve dusted with icing sugar and topped with fresh blueberries




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