5tbsplemon juiceor any other citrus you would like to use
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.
Remove pan from heat and stir in lemon juice. Let cool, about 15 minutes. If you are using the zest add it now and let it rest.
Strain out the zest before pouring into ramekins. Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
Serve with unsweetened whipped cream, creme fraiche, berries, a drizzle of fruity olive oil with a micro pinch of sea salt and a shortbread cookie. Enjoy, breathe, be kind and give your self a few spoonfuls of indulgence as a mid-week treat.