Method

• 1.
  Combine cream, sugar and zest in a saucepan. Bring to the boil over medium to high heat and simmer rapidly for 3 minutes. Pour into a large mixing bowl and cool.

• 2.
  When cool, whisk juice into cream, for 5-7 minutes, aerating as much as possible to give a softly whipped texture. Pour into six 1/2 cup (125ml) cups or moulds and chill for 4-5 hours or overnight.