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- 600ml double cream
- 200g Total Sweet Xylitol
- Zest of 3 lemons plus 75ml lemon juice
- Add the cream to a large saucepan with the Total Sweet Xylitol and gently heat, stirring, until the Xylitol has dissolved.
- Bring to a simmer and bubble for 1 min.
- Turn off the heat and stir in the lemon zest and juice.
- Divide between 6 pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.
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