I am giving you a recipe for 6, but vary it as you require, by allowing 100ml cream per person
Only 3 ingredients for the basic recipe:
About 200ml castor sugar (adjust sweetness to taste)
2 large lemons, grated zest and juice
Add one or two of the following
10ml very finely grated fresh ginger
1-2 Star anise and a strip of cinnamon bark
1-2ml chilli flakes
2-3 crushed cardamom seeds
If using anise or cinnamon, you need to strain these from the cream
Serve with biscotti or tuille-like biscuits, or simply with a small blob of cream on the surface
Combine all the ingredients in a stainless steel or enamel pan, stirring over low heat to first dissolove the sugar, then turn up the heat to bring to the boil.
Stir while it boils as it tends to boil over. Boil for about 3-4 minutes.
Strain if you prefer to remove the bit of zest to get a smooth cream. Using a jug, pour the mixture into individual serving dishes or glasses.
Refrigerate for at least 8 hours before serving.