Ingredients
2 cups heavy cream (8)
2/3 cup granulated sugar (2 2/3)
1 Tbsp. lemon zest, grated (4)
6 Tbsp. lemon juice, freshly squeezed (1 /2 cups)
1 1/2 cups strawberries, blueberries, blackberries (6)
In a medium sauce pan, combine cream, sugar and lemon zest. Bring to a boil over medium heat. Continue boiling, stirring often until sugar is dissolved. If mixture starts to boil over, carefully remove from heat. Continue to boil until mixture is reduced to 2 cups, about 8-12 minutes.
Remove mixture from heat and stir in the lemon juice. Cool mixture slightly until skins forms on top, about 20 minutes. Strain though a fine mesh sieve. Discard zest. Divide the mixture into 6 individual glasses, jars or ramekins.
Refrigerate uncovered for 3 hours until set. Once mixture has chilled for 3 hours each portion can be covered with plastic wrap in refrigerator for up to 2 days. Let sit at room temperature for 10 minutes before serving. Garnish with fresh berries
2 cups heavy cream (8)
2/3 cup granulated sugar (2 2/3)
1 Tbsp. lemon zest, grated (4)
6 Tbsp. lemon juice, freshly squeezed (1 /2 cups)
1 1/2 cups strawberries, blueberries, blackberries (6)
In a medium sauce pan, combine cream, sugar and lemon zest. Bring to a boil over medium heat. Continue boiling, stirring often until sugar is dissolved. If mixture starts to boil over, carefully remove from heat. Continue to boil until mixture is reduced to 2 cups, about 8-12 minutes.
Remove mixture from heat and stir in the lemon juice. Cool mixture slightly until skins forms on top, about 20 minutes. Strain though a fine mesh sieve. Discard zest. Divide the mixture into 6 individual glasses, jars or ramekins.
Refrigerate uncovered for 3 hours until set. Once mixture has chilled for 3 hours each portion can be covered with plastic wrap in refrigerator for up to 2 days. Let sit at room temperature for 10 minutes before serving. Garnish with fresh berries
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