One of my all time favorite songs is only 1m52s long – that’s not much for a song, but it doesn’t stop it from being beautiful.
These lemon pots are made in no time at all and are delicious – it took me a little longer than the song to put them together; they developed a wonderful velvety texture after resting in the fridge.
I’m finally on vacation now - see you in three weeks!
UPDATE: my lemon broccolini soup has been featured on the Saveur magazine website! :D
Lemon cream pots
from Donna Hay magazine
2 cups (480ml) heavy cream
½ cup (100g) caster sugar
1 tablespoon finely grated lemon zest
¼ cup (60ml) freshly squeezed lemon juice
whipped cream, to serve
Place cream and sugar in a saucepan over medium heat and stir to dissolve the sugar. Bring to the boil and cook for 3 minutes. Remove from heat, add lemon zest and juice and stir to combine. Set aside for 5 minutes to cool slightly.
Pour into four ¾-cup (180ml) capacity dishes and refrigerate for 3-4 hours or until set.
Top pots with the whipped cream and serve.