Instructions: Mix the lemon zest with 2 tablespoons of grappa and 3 tablespoons of caster sugar. Leave overnight to macerate. The following day bring the cream to the boil and immediately remove from the heat. Whisk the egg yolks with three tablespoons of caster sugar until pale and creamy. Then add the sweetened grappa/lemon juice mixture and continue to whisk before slowly beating in the hot cream. Return the mixture to a heavy based saucepan, stirring continually over a lower heat until the custard begins to thicken (about 20-30 minutes). Once the custard is thick and velvety remove from the heat and stir until cool.

Peel, halve and seed grapes, toss in a tablespoon of grappa and lemon juice. Divide between six ramekins, fill with the lemon cream.

Sprinkle with demerara sugar and place under a hot grill until sugar is caramelised. Leave to cool before serving.

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