Serves 4
Ingredients:
- 250ml double cream
- Juice of one lemon
- Zest of one lemon
- 3 heaped dessert spoons sugar
- 2 egg whites
Method:
- Whisk up the cream, lemon zest and sugar just until it begins to thicken.
- Then add the lemon juice and whisk a little more. But don't let it get too thick.
- Whisk the egg whites until they form soft peaks, add to the cream mixture and fold in.
- Spoon into 4 small bowls or glasses and put in the fridge to chill.
