|Double cream||568 Milliliter (1 Carton)|
|Tangerines||3 , zested in strips and juiced|
|Golden caster sugar||3 Tablespoon|
|Lemon||1 , juiced|
Put the cream in a pan with the tangerine zest and bring to a simmer.
Turn off the heat and leave to infuse for 20 minutes.
Fish out the zest and bring the cream back up to just below boiling.
Stir in the sugar and then the juices.
The mixture will start to thicken so pour it straight into 6 small glasses or pots.
Cool slightly then chill until set, about 3 hours.