Ingreadient :

• 150g caster sugar
• 600 ml double cream
• 2 lemons, zest
• 75ml lemon juice
• 1 lemon peel, only julienned
• 50g caster sugar
• Splash of water
• Lemon cookies
• Lemon balm

Direction :

1. Heat the cream and sugar in a large saucepan, bring to the boil, then whisk in the lemon juice and zest.
2. Chill for 4 hours. Or overnight.
3. Heat ½ the sugar, water, and rind to a boil, and then simmer for 3 minutes.
4. Drain and coat in the rest of the sugar. Top with crumbled cookies, candy lemon and lemon balm.