Vanilla Lemon Cream Dessert

Method

1. 1Cut the lemons in half lengthwise. Separate the pulp from the peel, keeping the peel halves as molds. Squeeze juice from the pulp. Tip: choose large lemons with thick skin.
2. 2In a saucepan, combine the cream, sugar, vanilla sugar and lemon zest. Bring to a boil over medium-low heat, stirring, then let it bubble gently for 3 minutes, still stirring so it doesn't boil over or catch.
3. 3Remove from heat and stir in the lemon juice — the mixture will thicken slightly. Leave it to cool for 15 minutes.
4. 4Strain through a sieve, then pour into the lemon halves. Refrigerate for at least 3 hours, until set: the cream should hold still when you tilt the lemon. Decorate with mint leaves before serving.