Serves 4
284ml double cream
50g caster sugar
2 free range egg whites
juice and zest of 1 lemon
Whisk the cream, zest and sugar together until it begins to thicken.
Add the lemon juice and whisk again so that it thickens a little more.
In another bowl, whisk the egg whites until they form soft peaks.
Fold the egg white into the lemon mixture.
Spoon into bowls and chill in the fridge.
