Serves 4
INGREDIENTS:
2 Lemons
100g Caster Sugar
200ml Double Cream
2 Sprigs of Mint, Torn
For the topping:
2 Meringue Nests, Crumbled
1 tbsp Softly Whipped Cream
4 Half Moon Slices of Lemon
METHOD:
- Zest and juice the lemons into a saucepan, followed by the sugar. Place over a low heat and bring to the boil, still occasionally, until the sugar has dissolved. Whisk the cream into this saucepan, and add the fresh mink. Cook for 5 minutes, then remove the mint.
- Pour the mixture into the 4 trifle bowls and place in the fridge to set for 1 hour.
- Remove and spoon a crumble of meringue on top, followed by a soon of softly whipped cream, and place a sliced half moon lemon on top for garnish.
