Pour the cream into a large saucepan and add the lemon zest and sugar. Heat gently, stirring slowly, until all the sugar had dissolved.
Increase the heat and bring to the boil. Allow to boil rapidly and bubble up for 4 minuets, take care that the cream doesn't boil over.
Once the time is up, remove the pan from the heat and thoroughly whisk in the lemon juice.
Pour into ramekins or glasses and transfer to the fridge to set for at least 4 hours, or ideally overnight.
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