Step by step recipe:

1. 
   Put 250 ml liquid cream and 80 g caster sugar into a small saucepan. Add the zest of 1 lemon and mix well.
2. 10 min.
   Heat gently up to 176°F (80°C). A thermometer is useful for this, but if you don't have one, just be careful not to allow the cream to boil.
3. 1 min.
   Take off the heat and add the lemon juice all at once.
4. 30 min.
   Mix well - you should notice it thicken slightly - then leave at room temperature to cool for 30 minutes.
5. 
   When it has cooled to room temperature,

   divide the cream between the individual glasses. Stand these on a cloth laid on a baking sheet.
   
   Cover with plastic film and refrigerate for at least 2 hours.

6. 
   Just before serving, top with a thin layer of fruit coulis, such as blackcurrant.
7. 
   Decorate with a sprig of mint, if you wish, and serve.