Amalfi lemon cream

This stunning summer dessert is deceptively simple to assemble. Serve with a quenelle of strawberry sorbet and scattering of freeze dried strawberries or edible flowers for added wow factor.

Put the whipping and double cream into a pan, add the sugar and place on a medium heat. With a probe, warm the ingredients to 75°C then remove from the heat.
Add the lemon skin and leave to cool down to 62°C. Pass the mixture through a sieve, add the lemon juice and then pour into glasses or shallow bowls.
When cooled to room temperature, put the bowls in the fridge to set for at least two hours. Wash the strawberries and cut into wedges.
Place them in a bowl, sprinkle with the sugar and add the juice of half lemon. Leave to marinate for about 5 minutes, then serve on top of the lemon cream.