Ingredients

Ingredients Lemon Cream:
500 ml whipping cream
50 ml double cream
55 gr sugar
Skin of 2 lemons
60 ml lemon juice

Ingredients Strawberry Sorbet (this makes around 500 ML):
200 gr hulled strawberries
120 ml water
240 gr Sorbet Syrup
20 ml lemon juice

For the Sorbet Syrup:
70 gt caster sugar
40 gr liquid glucose
125 ml water

Serves 4

Method

Put the whipping and double cream into a pan, add the sugar and place on a medium heat.

With a probe, warm the ingredients to 75°C then remove from the heat. Add the lemon skin and leave to cool down to 62°C. Pass the mixture through a sieve, add the lemon juice and then pour into glasses or shallow bowls. When cooled to room temperature, put the bowls in the fridge to set for at least two hours.

Strawberry Sorbet Method:

Put all the ingredients for the sorbet syrup into a small pan and bring to a boil. Remove from the heat and set aside to cool completely.

Whizz the strawberries in a small blender to make a smooth sauce. When the syrup is completely cold, stir in the blended strawberries, water and lemon juice. Churn in an ice-cream machine following the manufacturer’s instructions until frozen. Serve a scoop on top of the lemon cream.