- 2 cups (500ml) single (pouring) cream
- ½ cup (110g) caster (superfine) sugar
- ⅓ Cup (80ml) lemon juice
- Raspberries, to serve
- Place the cream and sugar in a saucepan over medium heat and bring to a simmer, stirring occasionally.
- Allow to simmer for 6 minutes or until the cream has reduced slightly. Add the lemon juice and simmer for a further 2 minutes.
- Pour into 4 x ¾-cup (180ml) capacity cups, glasses or ramekins and refrigerate until set. Serve with fresh raspberries.