Instructions: Pour the double cream into a bowl and whisk until it forms soft peaks.

Stir in the lemon rind juice sugar and milk and mix well until thoroughly blended.

Pour into a shallow 1.5 litre plastic container and cover with a lid.

Freeze for at least 6 hours until very firm.

Cut the frozen cream into chunks and process in a processor or blender until smooth and creamy.

Pour into individual ramekin dishes stand the ramekins on a flat large plate or tray cover with clingfilm and return to the freezer overnight.

To serve spoon a small blob of cream on top of each ramekin and decorate with a serif; of mint or lemon balm.

This without doubt is the most asked for pud from our aga workshop. Its fast to make and very refreshing to eat. I think desserts in individual dishes make serving so much srrnpler. You can keep them in the freezer then 10 minutes before serving take as many as you need out to decorate. They are served still frozen like a sorbet

Serves 8 to 12 depending on the size of the ramekins

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