✤2 cups heavy cream
✤2/3 cup (128g) sugar
✤1 tbsp grated lemon zest
✤6 tbsp fresh lemon juice
✤7½ oz blueberries
❖Combine cream, sugar & zest in a med saucepan over med heat and bring to a boil. Continue to boil, stirring frequently, until mixture is reduced to 2 cups, 8-12 min. Do not leave unattended, as it can boil over easily.
❖Remove saucepan from heat and stir in lemon juice. Let sit until mix is cooled slightly and skin forms on top, about 20 min.
❖Strain through a fine mesh strainer into a bowl; discard zest. Divide mixture evenly among 6 individual ramekins or dessert dishes. Refrigerate, uncovered, until set, at least 3 hours.
❖Let sit at room temperature for 10 min before serving. Top with blueberries and serve.
❖Store up to 2 days in fridge wrapped in plastic wrap.
