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Recipe Tags:

Food

Recipe Instructions:

1 cup heavy cream
1/3 cup millefiori honey
1/4 cup freshly squeezed lemon juice

Directions
In a small pan bring honey and cream just to the boil. Stir in lemon juice and stir to combine.
Using a funnel pour the mixture into small shot glasses, champagne flutes, custard pots or even espresso cups.
Refrigerate for at least 6 hours or preferably overnight. The mixture will thicken to custard like consistency.
Variation: Lemon Honey Cream 2 Ways: Make a double recipe and transfer half to a cream siphon. Charge with 2 cream chargers. Top each serving with some cream from the siphon.