Blend the sugar at the highest speed for 10 seconds. Add cream and cook at 100° until it boils, speed 2.
After this, comes to a boil, reduce the heat to 80 degrees speed 2, for 4 minutes.
Add 1/3 of the lemon zest to the boiling water at 80 degrees. Slowly drizzle the lemon juice through the lid.
Cool the mixture in ramekins before storing it in the refrigerator for at least 3 hours. Serve with the remaining lemon zest. For a shiny sweet garnish, we like to sprinkle the zest with a teaspoon of caster sugar.