Another one of Chef Jeffrey's dessert creations based on a hot English drink made of curdled milk and ale. Served chilled, this dessert is a light and delightful end for dinner. You will love how simple this three ingredient recipe is to make.
To good times with great food,
2 cups heavy cream
2/3rd cup super fine sugar
Grate peel from both lemons.
Slice open and juice lemons for 1/2 cup fresh lemon juice.
Combine lemon juice, lemon zest and sugar in a pan, bring to a gentle boil and boil for 3-4 minutes until syrup forms. Set to side and let cool.
Pour heavy cream in a nonreactive pan and gently bring to a slow boil. Boil for 3-6 minutes to slightly reduce cream.
Combine syrup with cream. *Optional* At this point you can also add a teaspoon of honey or a tablespoon of mead.
Divide into serving dishes and refrigerate for a minimum of 4 hours or overnight.
Serve chilled with a garnish of fresh mint, berries or a dollop of whipped cream.