Ingredients
Serves 4
2 cups cream
2/3 cups caster sugar
5 tablespoons lemon juice
2 sheets gold leaf gelatine.
To make:
1.In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch the heat - don’t let the cream boil over.
2.Remove pan from heat and stir in lemon juice and dissolved gold leaf gelatine. Let cool, about 15 minutes.
3.Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.