WHISKAFFAIR'S
Add heavy cream to a pan and stir well.
Cook on low heat until it is just warm. Note – To check if the temperature of the cream is correct, put a finger in the pan. the cream should feel just warm to the touch and not hot.
Remove the pan from the heat and transfer the cream to a glass container. Add lemon juice and mix well.
Remove the pan from the heat and transfer the cream to a glass container. Add lemon juice and mix well.
Leave the container on the counter for up to 8 hours or overnight to set. If it’s very hot where you live, reduce this time to 6 hours. The cream might have separated a bit while resting. Just stir it well using a spoon or a small wire whisk.
Cover the container with a lid and refrigerate for another 8 hours for the cream to thicken. Refrigerate it for up to 2 weeks and use it as desired.