In a saucepan, heat the cream to 75°C/165°F.
Remove from the heat and cool to 65°C/150°F.
Add the lemon zest, juice and sugar to the cream mixture and mix well.
Allow to cool, then pour into six 3/4-cup capacity moulds (cups or glasses will do if you don’t have moulds*).
Place on a tray and put in the refrigerator to set, about 4 hours.
When ready to serve, carefully up-end the moulds over serving plates and give them a shake; the creams should just slip out.
If this proves difficult, run a small knife around the edge of the mould to release the cream and try again.
Serve with poached cherries.
Place the zest, wine, cinnamon, clove and sugar in a saucepan, and bring to a simmer.
Add the cherries, bring to the boil, and taste for sweetness.
If necessary, add a little more sugar to neutralise the tannin of the wine, but retaining some zing.
Simmer for 5 minutes, then cool.
Serve each lemon cream accompanied by 5–6 cherries. Drizzle a little of the syrup over each one.
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