Ingredients
The following ingredients have 4 Servings
- 300 ml – 10 oz. heavy cream
- 100 ml – 3.5 oz. milk
- 120 gms – 4.25 oz. sugar
- 3 sheets (6 gms – 0.2 oz. of gelatine or 2 tsp of gelatine powder)
- 80 ml – 1/3 cup lemon juice, freshly squeezed
- whipped cream, to decorate
- lemon zest, to decorate
Instruction
- Put the gelatine sheets in cold water for 10 minutes.
- Put the milk, cream and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.
- Add the lemon juice and mix.
- Squeeze the extra water out of the gelatine leaves and add them into the hot cream mixture. Stir well to dissolve.
- Pour into shooter glasses and refrigerate for at least 4 hours or until set.
- Decorate with whipped cream and lemon zest and serve.
